BLOSSOM HILL

Observation: Observed multiple containers of cooked chicken cooling in individually portioned sealed plastic containers in the walk in cooler. Per cooling logs the chicken had been cooling for less than 4 hours. CA: Food containers should be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC removed the plastic lids from the containers in order to ensure adequate cooling. No sources of overhead contamination were observed. The PIC and CFSM will educate staff on cooling methods.

observed soiled wiping cloths lying on food contact surfaces. CA: Discussed storage of wiping cloths with pic. COS: pic removed soiled wiping cloths from food contact surfaces and will have a designated spot for wiping cloths used as hot pads or will be placed in sanitizer between use when used for wiping surfaces down.

Observed TCS food (cooked brisket) not cooled to 41 deg F within 6-hour time limit. Per PIC and date marked on food item, the brisket was cooked the day before and brought to the walk-in to cool. PIC unable to confirm if brisket reached 41 degrees via the 2-step cooling process. Corrective Action: PIC discarded the brisket. Discussed 2-step cooling method with PIC. Discussed approved cooling methods and procedures, including proper use of cooling logs to ensure TCS foods reach 41 degrees F within the time constraints. Educational handouts for cooling limits, and methods were provided. PIC will re-train staff on cooling procedures.

Observed live flies in main kitchen. Corrective Action: Discussed controlling the presence of insects, rodents and pests to minimize their presence. PIC will contact Cook's for update on replacement light and additional methods to control pests.