Lhcf - Saratoga Retirement Community-Health Care Center Kitchen

Official wording

Proper cooling methods

Inspector’s notes

In the kitchen area, measured covered containers of chicken noodle soup at 125F, quinoa vegetable soup at 110F, and tomato soup at 88F. Per operator, soup brought in from the main kitchen and stored in the area for about 1.5 hours. Operator stated soup is intended to be cooled and refrigerated. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cool potentially hazardous foods in uncovered shallow containers submerged in an ice bath. [SA] Operator submerged containers of soup in an ice bath.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.