| 3-501.14 (A-D) / COOLING Priority Item Cream sauce cooling in 2-Door reach in measured at 47°F (on the inside middle after approx 15 hrs - outside of sauce and the temp of unit was 40 F. Adjust method or procedures to cool time/temperature control for safety foods (TCS) from 135°F to 70°F in the first 2 hours and from 135°F to 41°F within a total of 6 hours. Use either shallow pans and/or ice bath to help ensure proper cooling. Correct By: 28-Aug-2020  |
| 3-501.17 (A-C) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE-MARKING Priority Foundation Item Cooked veggie and rice were not date marked. Ready-to-eat time/temperature control for safety foods prepared and held in refrigeration for more than 24 hours must be clearly marked to indicate a consumption or discard date of 7 days or less. (7 days = date of prep + 6 days.) Correct By: 28-Aug-2020 |