| 3-501.14 (A-D) / COOLING Priority Item Corrected During Inspection Chicken, pork, beans cooling in 3 door (Right) refigeration measured at 48,58,63°F after 24 hours of cooling. Product dated 10/12, employees stated it was cooked yesterday. observe tight fitting lids and products with high volume stacked on top of one another. Adjust method or procedures to cool time/temperature control for safety foods (TCS) from 135°F to 70°F in the first 2 hours and from 135°F to 41°F within a total of 6 hours. Discard product. Correct By: 13-Oct-2020  |