3717-1-03.4(E) / Cooling methods - temperature and time control.
Critical Repeat Observed improper method for cooling TCS foods. Chili was being cooled in large containers not condusive to rapid cooling.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. Correct By: 31-Jan-2015 Correct By: 01-Jun-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 18-May-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco. Observed employee drinks in food prep areas without protective lids. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. This does not prohibit a food employee from drinking from a closed beverage container if the container is handled to prevent contamination. Correct By: 31-Jan-2015 |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. The plastic lids on the hand-dipped ice cream cooler are cracked and taped together, which poses a risk of physical contamination of food. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Owners are aware of issue and are seeking repair. Correct By: 27-Feb-2015 Correct By: 28-Feb-2015 |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Hoods above grill are greasy and require cleaning as often as necessary to remain clean. Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 06-Feb-2015 |
| Comments |
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| Coney sauce was at 206 degrees after 1 hour of cooling. After 2 hours, the coney sauce must be down to 70 degrees. To properly cool, and approved method must be used (ice bath, transfer to shallow pans, ice paddle...etc.). After another 4 hours, a total of 6 hrs of cooling, coney sauce must be at 41 degrees or lower. If it is not, the process should be repeated by bringing the coney sauce back up to 165 and the cooling process starts over. The lids on the scooped ice cream have been replaced. Cooking, cooling, and reheating is a risk level 4 food handling activity, this facility is currently a Risk level 3. Please contact our office to acquire an appropriate license for the practices done at your facility. |