Cheddar's Casual Cafe, Inc.#2188

Observed housemade buttermilk ranch (67F) improperly stored in an ice bath by sitting on top of ice and with an insufficent amount of ice. 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 or below. Ranch was prepped this morning, employee relocated to walk in cooler to decrease the temperature.

Observed numerous prepped containers of spinach dip (49F), chicken pot pie filling (48F) and brocolli casserole (55F) inside the walk in cooler above 41F. Items were prepped yesterday. Ambient air temperature of the walk in cooler is 41F. Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. All items were discarded.

Observed time/temperature control for safety (TCS) foods tightly covered while in the cooling stage with heavy condensation formed on its lids. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food items were discarded due to time and temperature parameters were not met. Train staff on proper cooling procedures.