Flower Child

Inspector notes: Observed tofu tzatziki sauce 70*F, horseradish yogurt 73*F, housemade dressing with roasted garlic in oil 67*F without a time stamp at the time of inspection. Per PIC, TCS food items have been held under time as a control for food safety since 11am, three hours prior to the time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Discussed with PIC maintaining time as a control documentation for TCS items

Inspector notes: Observed cooked beef 86*F cooling in prep table drawer and cooked tofu 101*F cooling on a speed rack in the back of the kitchen at the time of inspection. Per PIC, beef and tofu was cooked less than an hour prior time of inspection. Per employee, TCS food items are cooled on the speed rack in the back of the kitchen for two hours before placing in blast chiller. 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. Instructed PIC to move TCS items to walk-in cooler or blast chiller to properly cool at the time of inspection