| 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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed PIC did not have knowledge of time restrictions and best practices for cooling. A gallon bucket of veal stock was resting in the walk in cooler, and after an hour the surface temperature was 103F. |
Discussed using flat containers or ice paddles to hasten cooling process; PIC placed two vacuum-sealed ice packs within veal stock to accelerate cooling in walk in cooler. |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Observed firm does not have printed HACCP plan for reduced oxygen packaging. PIC was able to explain process for ROP of frozen fish and repackaging of frozen sausage links. |
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