MIDA Restaurant
PASSFriday, March 24, 2023 at 4:50 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Observed duck wings in fat improper cooled and stored in walk in unit. Chef stated product is cooled in ice bath for 2hrs and then stored into walk in without temperature reading @ 70F. Discussed with Chef to review / retrain employees on proper cooling methods. Involuntarily discarded.
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.