Charlies Cafe

Inspector notes: Observed a pan of cooked chicken breasts that had been cooked and began cooling approximately 2 hours in a plastic-wrapped metal pan inside of the prep unit. The internal temperature of the cooked chicken breast as measured using a probe thermometer ranged from 62°F - 68°F. Discussed with person in charge that cooling foods should be cooled down inside of the walk-in cooler, placed up high inside and uncovered. The food should be kept at a depth no greater than 4 inches deep. Person in charge promptly removed the chicken from the container, placed it on a flat sheet pan and placed it up high inside of the walk-in cooler uncovered so that it could finish cooling. Discussed cooling parameters with the person in charge: cooling foods must be cooled from 135°F to 70°F within the first 2 hours, and then from 70°F to 41° within the next 4 hours for a total cooling period not to exceed 6 hours. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed a large metal pan of mashed potatoes and a tray of cooked pork chops that were hot holding in a hot holding unit next to the stove according to the person in charge (PIC). The internal temperature of the mashed potatoes and cooked pork chops as measured using a probe thermometer ranged from 109°F - 115°F. It was observed that the temperature knob on the hot holding unit was set at 115°F. PIC adjusted the unit to 190°F. According to the PIC the food had been placed into the hot holding unit around an hour prior to the temperature assessment. The food was rapidly reheated to 165°F and then placed back into the hot holding unit once it was holding at a minimum of 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above