| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection The following food items were cooling in both walk in coolers from three hours prior: Deep containers of pot roast cooling at a temperature of 50F; Several containers of pizza sauce stacked high with intact covers cooling at a temperature of 60F; facility made ranch stored in a large deep container at a temperature of 47F. Adjust procedures or methods to assure that food is properly cooled to 41°F or below. Action Taken: Operator stored above noted items in shallow pans and placed them in freezer to cool down within the remaining time.  |
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| This is a routine inspection. No follow up is required. Observed good handwashing and practices. Person in charge is very knowledgeable of food safety. Any questions contact ealzoubi@gchd.us |