CATERING CONCEPTS

6-1C: .04(6)(d)Observed multiple TCS foods not cooling at a temp that would get it to 41 or below within the time frame. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge moved items to the freezer so that they would cool within the rest of the allotted time.

11A: .04(6)(e)Observed multiple TCS foods cooling with lids on them within the cooler so the air was not able to circulate. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge removed lids and moved to freezer.

2-2B: .03(5)(j)1&2Employee drinks water bottles stored above food reach-in cooler and clean dishes. Drinks relocated. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)