Wingstop #2438

Inspector notes: Observed blanched fries staggered in plastic containers cooling at room temperature without a time stamp. Internal temperature of fries was 106*F at time of inspection. PIC, moved fries to walk-in cooler to rapidly chill. According to PIC, fried had been at room temperature for less than 15 minutes and discussed importance of monitoring fries while in the process of cooling to ensure they dont drop below 135*F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed blanched fries staggered in plastic containers cooling at room temperature. Internal temperature of fries was 86*F at time of inspection. According to PIC, after fries are blanched they must cool for 2 hours at room temperature, before moving to walk-in cooler. Documentation for Internal procedures stated that fries must be cooled to 70*F within 2 hours and to 41*F within the next four hours, but did not indicate that they must cool under refrigeration