Yume Ga Arukara
PASSFriday, March 21, 2025 at 3:47 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Observed cooked shaved beef cooling in the refrigerator with a temp of 93f. PIC confirmed the product was cooked between 9-10am. advised TCS cooked foods shall be cooled from 135F° to 70F° in 2 hours and 70F° to =41F° total 6 hours. Product was covered with a plastic lid. Advised to cool uncovered and also reduce the amount of product stored. PIC voluntarily disposed of product. Retrain staff of proper cooling methods
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.