Violation Code: 03D-31-5

Legal Reference

3-501.15 FC: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. 3-501.14(C) FC: (C) Except as specified under Paragraph (D) of this section, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41 degrees Fahrenheit during shipment from the supplier as specified in Paragraph 3-202.11(B), shall be cooled within 4 hours to 41 degrees Fahrenheit or less. 3-501.14(C) FC: (C) Except as specified under Paragraph (D) of this section, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41 degrees Fahrenheit during shipment from the supplier as specified in Paragraph 3-202.11(B), shall be cooled within 4 hours to 41 degrees Fahrenheit or less. 3-501.14(C) FC: (C) Except as specified under Paragraph (D) of this section, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41 degrees Fahrenheit during shipment from the supplier as specified in Paragraph 3-202.11(B), shall be cooled within 4 hours to 41 degrees Fahrenheit or less. 3-401.14(B) FC: Raw animal foods that are cooked using a non-continuous cooking process shall be: (B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under Paragraph 3-501.14(A); 3-401.14(B) FC: Raw animal foods that are cooked using a non-continuous cooking process shall be: (B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under Paragraph 3-501.14(A);