Noodle Lab
FAILFriday, August 2, 2019 at 3:47 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
The hard boiled eggs cooked in the morning are stored in a frozen container and are 54F. The eggs were cooked in the morning then cooled with cold water and put in the frozen containers for service. Provide proper cooling from 135F to 70F in two hours then from 70F to 41F in an additional four hours. (The manager returned the eggs to the freezer to finish cooling quickly before service)
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.