Cold Beers & Cheeseburgers

Inspector notes: Observed cooling past measuring 45-58*F, internally in a large tightly covered metal pan. Per PIC, the pasta was cooked and cooled in a ice bath before placing in the walk in approximately 4 hours prior. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Advised PIC to record temperatures in multiple areas to ensure even cooling has been achieved

Inspector notes: Observed in-use tongs stored in water measuring 92*F in a pan next to the grill. Also observed a knife stored between the prep cooler and prep table in the middle of the line. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection