203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A 12 qt. container of cooked chickpeas was observed in the walk in cooler and measured at an internal food temperature of 8 degrees C. Container was labeled "J-21." It was stated that chickpeas were cooked last night, allowed to cool for two hours in a shallow pan, then transferred to 12 qt. container.
Corrective Action(s): Chickpeas discarded by operator. Ensure that all foods cool from an internal temperature of 60 degrees to 20 degrees C within 2 hours, then 20 degrees C to 4 degrees C within 4 hours. The following are examples of methods that may be employed to facilitate with rapid cooling: ice water bath with stirring, ice wands, using shallow pans, adding ice to food. If food is allowed to cool in shallow containers in the walk in cooler, ensure that internal food temperature reaches 4 degrees C before transferring to a large volume container. Verify with a sanitized, calibrated probe thermometer.
Violation Score: 5
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