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Clair County Health Department
Observed Priority Violations
Total # 1
Repeated # 1
3-501.14 - COOLING
REPEAT OBSERVATION (CORRECTED DURING INSPECTION): Chicken soup in a large covered plastic
bucket in the reach-in cooler noted at 46 F still cooling from the previous day when it was cooked.
Corrective Action(s): Discard the chicken noodle soup that did not cool within the required time and temperature
parameters. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to
41°F in an additional 4-hours. Action Taken: Chicken noodle soup was discarded. Correct By: 14-Nov-2019
Code citation: (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.
(B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be cooled within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature, such as
reconstituted FOODS and canned tuna.
(C) Except as specified under ¶ (D) of this section, a POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a
temperature above 5°C (41°F) during shipment from the supplier as specified in
¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less.
(D) Raw EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Comments
Person in Charge Sanitarian