Por Wine House

Official Wording

3-501.14 Cooling (P) One hotel pan of roasted cheese was observed cooling in the prep table holding a temperature of 78°F at 3:30pm and 78°F at 4:00pm. One plastic container of shrimp and one plastic container of roasted tomatoes were observed cooling in the prep table holding temperatures of 50°F at 3:30pm and 50°F at 4:00pm. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135ºF to 70°F; and (2) Within a total of 6 hours from 135ºF to 41°F or less. The observed cooling rate of 0°F/hr is not adequate to cool the cheese, tomatoes and shrimp from 135°F to 70°F within 2 hours and 70°F to 41°F within 6 hours. Shrimp and tomatoes were within cooling limits and moved to a sheet pan in the walk in cooler for rapid cooling. Roasted cheese was within the cooling limit and moved to a sheet pan in the walk in cooler for rapid cooling. Once time controlled for safety food hits 135°F, and cooling begins, ensure food is spread thinly and moved to a refrigeration unit or the freezer for rapid cooling. Education provided.

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.