The Abbington Gilbert

Inspector notes: Observed cooked oatmeal cooling in the walk-in cooler with an internal temperature of 68-79F, probe thermometer, verified by PIC. The oatmeal observed to be very thick and in a deep pan. According to the label and PIC, the oatmeal began cooling about 4 hours prior to inspection. PIC discarded the oatmeal for failing to cool to 70F in all areas in 2 hours, see embargo form. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours

Inspector notes: Observed a metal pan of grill marked, partially cooked flank steak, in the walk-in cooler. According to PIC, the flank steak was grill marked the evening prior to the inspection, was cooled to 41F in 4 hours or less, and will be cooked to 155F. The establishment does not have a written procedure and policy for non-continuous cooking. Written procedures for non-continuous cooking shall: Have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request; 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; 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; Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Please submit a written procedure for the non-continuous cooking of raw proteins or discontinue the process