COPELAND'S OF NEW ORLEANS

Violations (1)

• 11ACorrected on site

  Proper cooling methods used: adequate equipment for temperature control

  Violation of Code: [511-6-1.04(6)(e)] OBSERVED ROMAINE LETTUCE COOLING IN A SEALED PLASTIC BAG IN LAGER PLASTIC BIN IN WIC. OBSERVED 2 CONTAINERS OF RAW SHRIMP COOLING WRAPPED IN INDIVIDUAL PLASTIC BAGS AND STACKED IN CONTAINER SEALED WITH PLASTIC WRAP IN WIC IN MAIN KITCHEN. OBSERVED RAW BURGERS COOLING IN CLOSED/SEALED CONTAINER IN CAGE IN WIC IN MAIN KITCHEN C/A: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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. COS: EHS UNABLE TO GET TWO TIMES/TWO TEMPERATURES FOR TCS FOOD PRODUCTS COOLING; HOWEVER, TCS PRODUCTS HAD 30 MIN TO COOL TO 41F OR BELOW BASED ON PREP TIME ON DATE STICKER BEING 9:55AM. RAW SHRIMP IN TWO CONTAINERS WERE 45F-46F, BY 2PM THEY HAD REACHED 37F; RAW BURGERS WERE 52F, BY 2PM THEY HAD REACHED 39F; ROMAINE LETTUCE WAS DISCARDED Corrected On-Site. New Violation.