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6-1C: .04(6)(d)Beans cooling for 2 hours did not reach 71F or below. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: Beans were discarded. //
11A: .04(6)(e)Sliced tomatoes and cooked yucca cooling in prep cooler with ambient air temperature above 41F. Beans were cooling in large, covered metal pot. // 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans; (Pf)
(ii) Separating the food into smaller or thinner portions; (Pf)
(iii) Using rapid cooling equipment; (Pf)
(iv) Stirring the food in a container placed in an ice water bath; (Pf)
(v) Using containers that facilitate heat transfer; (Pf)
(vi) Adding ice as an ingredient; (Pf) or
(vii) Other effective methods. (Pf)
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf)
Corrective Actions: Tomatoes and yucca were moved to reach in cooler, uncovered. Beans discarded. Trained person in charge on proper cooling methods. //
15A: .05(6)(a)Prep cooler ambient air temperature is 65F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Corrective Actions: Prep cooler will not be used to hold time/temperature control for safety foods. //
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
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Prep cooler is not to be used to TCS food storage or cooling if temperature remains above 41F.