| 3-501.14 (A-D) / COOLING Priority Item Corrected During Inspection Pinto beans cooked prepared from scratchcooling at room temperature at 110°F after 30 minutes of cooling pinto beans were 102F. Observed Salsa Verdi full in a 5 gallon bucket cooling on table top without any cooling aid(ice bath or ice wand) Adjust method or procedures to cool time/temperture control for safety food (TCS) to 41°F within 4 hours or less. Re-educated staff to thin out cooling foods, use ice wands or ice baths to facilitate faster cooling. Correct By: 18-Jun-2020  |