3717-1-03.3(A)(1) / Raw animal foods - cooking
Critical Person in charge states that when cooking chili, it is only heated to 140F. When cooking chili, the ground beef must be cooked to 155F for a minimum of 15 seconds. Ensure internal temperature of 155F is reached to destroy any harmful microorgaisms.
To prevent the growth of pathogens, raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule .
3717-1-03.3(H) / Reheating for hot holding.
Critical Employee states that when reheating chili for hot holding, it reaches 140F. Discussed that when reheating anything it must reach an internal temperature of 165F and when held hot after that it must be maintained above 135F. Ensure proper temperatures are reached to prevent growth of harmful bacteria.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Employee states that chili and other soups are cooled by removing from hot well and sitting on counter to cool enough before being placed in cooler overnight. Discussed with employee proper cooling. Item must be cooled from 135F to 70F within two hours and from 70F to 41F or lower in four hours. A maximum of 6 hours is allowed for cooling. To cool more quickly you may employ one of these methods: 1) separate into smaller portions, 2) use an ice bath, 3)place item in freezer, 4) use an ice paddle, or any other effective means of cooling.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed some items without a date mark. Any items prepared or chopped or opened must be marked with a discard date 7 days after opening or preparing.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.