COLD HOLDING CHICKEN @ 40°F, RIBS (COOKED) - COOLING @ 44°F* |
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OBSERVED BAG OF ICE IN DIRECT CONTACT WITH RIBS. THE BAG OF ICE WAS NOT CLEAN AND SANITARY. |
ISSUE WAS DISCUSSED. RIBS IN CONTACT WITH BAG OF ICE ARE BEING DISCARDED. |
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3717-1-03.2 Food: protection from contamination after receiving. |
(C)Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
Food shall be protected from cross contamination by: |
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RIBS HAD BEEN COOLING SINCE LAST NIGHT. PIC AGREED TO ADD ICE SO RIBS ARE COMPLETELY |
SURROUNDED BY ICE TO BETTER COLD HOLD AT 41°F OR BELOW. COOKED TCS FOOD MUST BE COOLED FROM |
135°F TO 70°F OR BELOW WITHIN 2 HOURS AND THEN TO 41°F OR BELOW WITHIN 4 HOURS. |
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3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
(D)Cooling - temperature and time control. |
(1) Cooked time/temperature controlled for safety food shall be cooled: |
(a) Within two hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) to seventy |
degrees Fahrenheit (twenty-one degrees Celsius); and |
(b) Within a total of six hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) |
to forty-one degrees Fahrenheit (five degrees Celsius) or less. |
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GLOVES, THERMOMETER, HAND SANITIZING TOWELETTES, CHLORINE SANITIZER AND TEST KIT WERE |
PROVIDED. |
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3 TUB SETUP = OK. |
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