Mastro's City Hall Steakhouse

Inspector notes: Observed a 22 quart container of alfredo sauce and a 22 quart container of cheese sauce cooling in the walk-in cooler. With inspector probe thermometer the alfredo sauce measured 103*F and the cheese sauce measured 106*F. Chef stated that the product had been made 1 hour prior to inspection. Chef had staff break down the product into shallower pans and place in freezer to continue the cooling process. Discussed with Chef that the cooling process should be cooling from 135*F to 70*F in the first 2 hours and then 70*F to 41*F in the following 4 hours. Acceptable methods of cooling 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