SAGAMORE HILLS ELEMENTARY

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed chicken strip holding above 41 F inside of Traulsen cooler tightly wrapped. COS. Discarded. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Proper cold holding temperatures — Inspector Note: Observed the outer temperature gauge of 3-door cooler reading 47F and flashing "Hi" upon arrival. Inspector placed ambient thermometer immediately post calibration and checked cooler for TCS foods. TCS foods in cooler read above 41F (see temp log). PIC noted the foods had been placed in cooler on Friday to defrost over the weekend. CA: 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 COS: PIC discarded all TCS foods in cooler, placed work order for repair and not store TCS foods within cooler until repaired.