First Watch

Inspector notes: Observed gravy cooling in an ice bath but the ice was only making contact with the bottom of the gravy pan (container of ice not big enough to cool the whole gravy pan). Also reviewed cooling procedures for cooked onions in which according to the person in charge, are left out at room temperature until they are cool to the touch. After the cooked onions are cool to the touch, they are panned, wrapped and placed in the walk in cooler to finish off cooling (possibly allowing the heat to be trapped not allowing to properly cool down in the appropriate cooling time/temperature parameters). 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. Person in charge made the ice bath bigger and state they would cool the onions uncovered and in shallow pans until they are completely cooled down to 41*F or lower