Dec 31, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
OBSERVED RAW SHRIMP, CRAWFISH, RAW CHICKEN BREAST, RAW TILAPIA, RAW SALMON, AND RAW WHITING COLD HOLDING IN THE PREP COOLER ABOVE 41 F IN THE MAIN KITCHEN. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC MOVED ITEMS, ADJUSTED TEMP OF COOLER, AND TOSSED TILAPIA.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
OBSERVED DEEP PLASTIC CONTAINER CONTAINING COOKED TURKEY WINGS BEING COOLED WITH AN OSCILLATING FAN CONTAINING DUST IN THE DRY STORAGE AREA. CA: 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
- 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; 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.