EMORY POINT KITCHEN FOR EMORY UNIVERSITY

Observed time/temperature control safety food such as cooked mushroom, Cajun shrimp, cut leafy greens (lettuce), beef sirloin, coleslaw, cream cheese, egg liquid was cooling down in production cooler, meat cooler and dairy cooler while being tightly wrapped. CA: Discussed with the person in charge that when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Person in charge uncovered all foods.