3717-1-03.4(E) / Cooling methods - temperature and time control.
Critical Observed improper method for cooling TCS foods. Chili and soup appeared to have been cooled in large, deep pots that may prevent food from cooling rapidly and under 6 hour limit. Discussed with manager separating soups into smaller portions, using ice baths or other methods to rapidly cool bulk soups, and keeping soup uncovered while cooling to limit microorganism growth during cooling.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Correct By: 28-Jan-2014
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Critical Observed spray bottle in meat room filled with sanitizer and does not appear properly diluted. When preparing sanitizer solution, use test strips to determine conentration and use at 200 - 400 ppm as indicated by the manufacturer for use on food contact surfaces. Did not observed test strips for sanitizer in meat room for employee to use.
The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Correct By: 28-Jan-2014