Hidden House

Inspector notes: Observed gazpacho and cassoulet in bottom cabinet of cold top without a date mark. Person in charge stated the items were made on Sunday. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed cooked chili sauce in a plastic container in the walk in with a temperature of 160. Person in charge stated the items had been placed in the walk in 45 minutes prior. Advised person in charge TCS food must be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Person in charge placed sauce in a metal container, uncovered to cool the item. Other alternative cooling methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient