Cafe Bliss

Proper Cooling Time and Temperatures

Repeat Violation PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: ***SECOND Consecutive Violation*** In top portion of prep table cooler, stored in shallow covered container, cooked eggs with internal temperature of 65*F-70*F. Per manager, eggs were prepared the previous day. Container of cooked eggs were discarded. See embargo form. Discussed proper cooling temperatures and cooling methods with employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: In front quiche case, uncovered cooked quiche/ 60*F-70*F, prepared <4 hours and cooling in case. Employee moved cooked quiche to 3-door reach in refrigerator to continue the cooling process. In second kitchen, in 3-door reach in refrigerator, cooked quiche/ 70*F-90*F, prepared <30 minutes and cooling in covered containers. Instructed employee to uncover cooked quiche to continue the cooling process. Discussed proper cooling methods with employees. 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. Corrective Action: Corrected at time of inspection.