BLUETOP

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed just prepped marinated chicken in a plastic container on the bottom of the prep-top cooler at 46°F that was tightly covered with plastic wrap. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or PIC uncovered container of chicken, swapped out the plastic container for a metal container, and added ice bath for rapid cooling.