| 3-501.14 / COOLING Priority Item Corrected During Inspection Observed 8 turkey breast in the walk in cooler at 45°F after six hours. Time sticker on turkey stated turkey was cooled at 9:55pm the night before inspection, during inspection observed turkey at 11:00am. Each turkey breast was discarded and weighed approximately 5 pounds each. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Discard foods that are improperly cooled after a 6 hour period. Action Taken: Staff discarded all 8 turkey breasts.  |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection Turkey Breast was being cooled in a cooking bag and wrapped with a plastic wrap in a shallow pan in the walk in cooler. Adjust procedures or methods to assure that food is properly cooled to 41°F or below. Action Taken: Staff was preparing new turkey breasts, and stated bags would not be used again during cooling and turkey would be ventilated to cool properly. |
| Comments |
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| The food facility was very clean and organized. Observed staff using proper hand washing techniques, glove use as well as hair restraints. All hot and cold holding equipment temperatures were observed in the safety zone. |