Savanna House

Inspector notes: Observed penne pasta that was prepared on 2/23/26 in a deep container cooling in the walk-in at 45*F using probe thermometer, verified by person in charge

Inspector notes: Observed a container of house made egg salad in the cook-line reach-in dated 7/1 and house made salsa in the walk-in cooler dated 6/30. Both of the TCS food items should have been discarded 1-2 days prior to inspection. PIC discarded, see embargo form. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date

Inspector notes: Observed a very deep and covered large plastic container of cooked and cooling pasta salad in the walk-in cooler with an internal temperature of 57-59F. According to PIC, the pasta was cooked, placed into an ice bath, then into the container and walk-in to finish cooling to 41F. PIC instructed employee to place the cooling pasta salad on sheet pans and a speed rack in the walk-in to rapidly cool to 41F. Deep, covered, plastic cambros are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer. PIC will review cooling methods