NEGRIL JERK CENTER

Observed cooked pasta noodles(42F), raw cut chicken (45F), raw goat meat(44F) shelled egg(47F) stored in walk in cooler not maintaining a TCS food temp of 41F or below. walk in cooler ambient temp reading at (45F). Advised to turn cooler down to 41F and start temp log for walk in cooler. COS: Cooked pasta was discarded by PIC. Raw cut chicken, goat meat were moved to reach in freezer to rapid cool to: Raw cut chicken (38F), goat meat (38F), shelled eggs were moved to small reach in cooler to cool to 41F. C/A:511-6-1.04(6)(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