| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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firm is not cooling proper down before putting it in retail cooler, making and putting in cooler, it was just made and was below 70 but must be 41 or below before putting into cooler for sLES |
Put directly in Walkin freezer TO CHILL RAPIDLY TO 41 DEGREES OR BELOW |
Priority (P) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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NOT FOLLOWING VARIANCE, FIRM IS NOT COOLING DOWN TO 41 DEGREES OR BELOW, PUTTING DIRECTLY IN RETAIL CASES, SHE STATED THEY DID NOT HAVE ENOGH COOLERS BUT THEY NEED TO IMPLEMENT WHAT THEY HAVE. OUR SUGGESTION WAS PUT ON A CART AND ROLL INTO WALKIN FREEZER AND COOL RAPIDLY.*** FIRM IS NOT DOCUMENTING INTERNAL PRODUCT TEMP BUT COLLER TEMP, TODAY THEY MADE PRODUCT PUT DIRECTLY IN COOLER AND WAS NOT BELOW 41 DEGREES. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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FIRM IS NOT USING PROPERCOOLING METHODS AND IS PREPPING TOO MUCH PROPER AT ONE TIME TO MAINTAIN PROPER TEMPERATURES, SUGESST PREPPING SAMLLER AMOUNTS. |
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Priority Foundation (PF) |
0 |