3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are rapidly cooling TCS foods.
Critical The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. OBSERVED CHICKENS BEING COOLED. PIC COULD NOT DESCRIBE THE TIME AND TEMPERATURE PARAMETERS NOR PRODUCE TEMPERATURE LOGS TO VERIFY THE COOLING PROCESS IS COMPLETED IN A ONE OR TWO STEP PROCESS.
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. MONITOR AND RECORD THE COOLING PROCESS FOR ONE WEEK AND REVIEW THE PROTOCOLS WITH FOOD STAFF. Correct By: 07-Jan-2016
3717-1-03.4(D) / Cooling - temperature and time control.
Critical 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. Correct By: 07-Jan-2016