Naked Q

Inspector notes: Observed 4 large, lidded white plastic bins, in a 2x2 stack, that were approximately 4 inches deep with macaroni and cheese inside of the walk-in cooler. The internal temperature of the mac and cheese as measured using a probe thermometer was 45°F. According to the PIC and date marking for the macaroni and cheese, the mac and cheese had been cooked and cooled on February 9th. Based on the cooling parameters of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the following 4 hours for a total cooling period of no more than 6 hours, and the time of inspection, the mac and cheese did not achieve the final cooling temperature of 41°F. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo form). Discussed with person in charge that cooling foods must be placed on the top shelf, uncovered, preferably in metal containers and kept to a minimum depth of no more than 4 inches deep. Thick, dense foods may need to cooled with an even shallower depth, 2-3 inches, for efficient cooling. 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: Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation