Amelia's Taqueria
PASSThursday, July 29, 2021 at 8:30 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
One 1 gallon container of cooked chicken without date holding at 50F in upstairs walk-in cooler. Two full hotel pans of cooked chicken dated from previous day holding at 55F in basement walk-in cooler. Discarded by PIC. Review cooling methods with staff- spread out dense foods maximize surface area do not cover while hot use ice baths cool in metal instead of plastic. Sample cooling chart provided. Use a thermometer to monitor cooling temperatures. Need Risk Control Plan to be drafted and used by staff.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.