Honorhealth

Inspector notes: -- In walk-in refrigerator, observed multiple covered metal containers of lentil soup approximately 6" inches deep with internal temperatures ranging between 49°F-58°F using probing thermometer. Per PIC, the lentil soup was prepared on 3rd shift, which hours are typically between 6PM-2AM. The inspector took temperatures of the lentil soup around 11:30 AM. Requested all TCS foods improperly cooled be discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: -- Observed multiple partially cooked items in the walk-in refrigerator (salmon and chicken). The following items were missing at the time of inspection: daily logs are not being maintained by employees responsible for partial cooking and partially cooked items are not clearly marked/labeled that it must be cooked prior to service. Reviewed MCESD requirements with the PIC: Written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. At the time of inspection, the PIC stated they will review requirements with all employees responsible for partial/non-continuous cooking