QUICKLY BUBBLE TEA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a large bin of chicken bites cooling in a large pan at room temperature. 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 (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC immediately prepared an ice bath and placed chicken bites into smaller containers to promote rapid cooling, then covered them with plastic wrap. Methods to improve ice bath effectiveness were discussed, including removing the plastic wrap, using shallower pans and containers that allow better heat transfer, and ensuring the ice bath surrounds the outside of the containers so all surfaces cool evenly.

Proper cold holding temperatures — Inspector Note: Observed bags of fish balls at 46°F and bags of squid takoyaki at 47°F stored in the prep-top cooler, both temperatures exceeding the cold-holding limit of 41°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that the fish balls and takoyaki were placed in the prep-top cooler to thaw overnight and that temperatures were checked in the morning; however, the PIC was unable to determine how long the items had been out of temperature. Therefore, the PIC voluntarily discarded the fish balls and takoyaki.