JW Marriott Starr Pass - Signature Grill/casual rest.

Violations (2)

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. COOLING PROCEDURES observed larger containers of cooked foods in walkin were not cooled in time - temperature required to reach 41F

  Time Temperature Control for Safety Food (TCS Food)

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. VACUUM - REDUCED OXYGEN PACKAGED FISH PORTIONS stored thawed, not removed from vacuum packaging

  Food Temperature Control