Observations & Corrective Actions

3-501.14 VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically: SMOKED PASTRAMI AND BRISKET COOKED DURING GRAVEYARD SHIFT MEASURE 72 F. COVERED CONTAINER OF COOKED CHEESE SOUP DATED 6/8 IN WALK-IN MEASURES 46 F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be cooled:1) from 135°F to 70°F within two hours; and 2) from 70°F to 41°F or less, within four hours. Potentially hazardous food received at a temperature above 41°F shall be cooled to those temperatures within four hours. REVIEWED COOLING PROCEDURES WITH OWNER; COOLING LOG WILL BE PROVIDED. ABOVE FOOD IS TAKEN OUT OF SERVICE TO THE PUBLIC.