Boloco
FAILTuesday, August 10, 2021 at 4:16 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Black beans cooked previous day in walk-in at 56F. Beans and proteins cooked ahead for cooling cold holding and then reheating for hot holding need to be cooled properly to avoid contamination from pathogens. Reviewed cooling methods. Provided cooling log. Beans discarded by PIC.
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.