Shellie's Early Start

Inspector notes: Green bean casserole-124F and spaghetti-109-113F cooling at ambient temperature on prep tables in the kitchen. PIC stated that both items were made about an hour and a half prior and stated that both items would be relocated to the reach in freezer to rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf

Inspector notes: Raw shell eggs (for baking according to the PIC) stored over cheese in the reach in cooler. (Eggs were stored on a flat and in a box and cheese was packaged.)PIC relocated the cheese. Ensure that food items are protected from cross contamination during storage, preparation, display

Inspector notes: Opened milk with expiration date of 12-30-24 and opened date mark of 12-31-24 in the reach in cooler. Four gallons of milk items with expiration dates of 12-23-24 in the reach in cooler. PIC voluntarily discarded all items-see embargo form. . Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed