WESTFIELD TAVERN

Proper cold holding temperatures — Inspector Note: Observed several TCS items stored at the prep top unit and the WIC that were held above 41*F See food marked with asterik on the table below. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food discarded

Proper cooling time and temperature — Inspector Note: Observed cut tomatoes that were diced around 12:00pm and at 2:49 when the temperature was taken the tomatoes were 47*F. At 3:28pm the tomatoes were still at 47*f. Observed cut lettuce at the prep top with a temperature of 50*F at 2:14pm. At 3:27pm the temperature of the lettuce was 51*F. C/ACooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Lettuce and tomatoes were placed on ice