Tasty Burger
PASSFriday, January 26, 2024 at 4:00 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked onions stored in walk-in refrigerator in plastic containers with tight lids labeled cooked at 10am at 75-100F more than 4 hours after cooking. Discarded by PIC. Ensure cooked onions are cooled completely according to Food Code prior to storing.
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.