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6-1C: .04(6)(d)Observed seven full pans of pasta and pan of chicken mix that did not reach 41F in 6h of cooling. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: Pasta was discarded. //
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: Facility uses additives - vanilla extract and drink syrups.
NOTE: Ensure "Special Menu" consumer advisory is printed in all capital letters.
NOTE: Cooked onions and roasted tomatoes were moved to the walk in freezer. Creamy marinara moved to prep line cold holding unit. Oreo cheesecake and red velvet cheesecake were sold during inspection and could not record a second cooling temperature.
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