VI / Time/Temperature Controlled Safety Food
Corrected During Inspection There was a package of american and swiss cheeses that were past the date mark written on each package. To prevent the growth and spread of food borne illness, adhere to the date markings on the food items, and use or discard by those dates. These items were discarded.

VI / Time/Temperature Controlled Safety Food
Discussed cooling procedure for TCS foods with person in charge. She stated that foods are temped before being placed in the cooler to ensure that hot TCS foods are at least 135 degrees F, however, there are no procedures in place to take an addtional temperature to ensure that the foods are brought to 70 degrees F or lower within 2 hrs, and then to 41 degrees F or lower within the next 4 hrs. Inspector recommended that foods be kept in very shallow trays and placed in the freezer for a short period of time(before placing into walkin cooler) to cool off the foods and have a temp taken before the workers must leave for the day. An internal temp of 70 degrees F or lower needs to be achieved before leaving the facility each day. Proper cooling procedures prevent the growth of food pathogens.