American Way Pasta

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: Observed cooked red sauce stored in pot above stovetop with internal temps of 110*F at time of inspection. PIC stated that had started cooling 1 hour prior. Foods must be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, stirring the food in a container placed in an ice water bath. in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Provided cooling handouts at time of inspection. Corrective Action: Corrected at time of inspection.