3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters.
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. REHEAT RICE TO 165 DEGREES FAHRENHEIT OR HIGHER, THEN HOLD HOT AT 135 DEGREES FAHRENHEIT OR HIGHER. RICE WAS REHEATED TO 200 DEGREES FAHRENHEIT.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods. RICE IS COOLED COVERED, IN HEAVY PLASTIC CONTAINERS WHICH HOLD HEAT LONGER, AND DEEPER THAN 2 INCH THICK LAYERS.
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. COOL RICE IN THINNER LAYERS, MAKE A WELL IN THE CENTER OF RICE, COOL UNCOVERED, COOL IN STAINLESS STEEL CONTAINERS IF AVAILABLE, RECORD TIME AND TEMPERATURES TO ENSURE RICE IS COOLED FROM 135 TO 70 WITHIN 2 HOURS, THEN FROM 70 TO 41 DEGREES WITHIN 4 HOURS. Correct By: 10-Nov-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-November-2015
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| PEST CONTROL- NONE AT THIS TIME APPROVED SOURCES- RESTAURANT DEPOT, EXCEL SEAFOOD, SYSCO, PARK-N-SHOP, MARC'S |