Oct 22, 2025
Routine
Questions? www.gnrhealth.com or 770.963.5132 Note: All cold holding temperatures are in compliance unless noted otherwise. Note: Ensure cooked foods are cooled at a fast enough rate to reach 41 deg F within 6 hours. Note: Reviewed food code change checklist with PIC.
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11A: .04(6)(e)Cooked rice cooling in tightly sealed container and foods stacked deep. 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) Corrective Actions: PIC (Person in charge) informed of various approved cooling methods. Rice discarded.