Observation: Internal temperature of clam chowder made 24 hours ago is 7 degree Celsius. As per information provided by the chef, ice wands and ice bath is being used to cool down the soups. Soups are however cooled down in big plastic containers.
Corrective Action: Any potentially hazardous item must be cooled down from 60 degree Celsius to 20 degree Celsius in less than 2 hours and from 20 degree Celsius to 4 degree Celsius within 4 hours. Cooling rates must be verified using probe type food thermometer. Use shallow trays to cool down food.
Observation: Refrigeration temperatures for the potentially hazardous sauces on the ice bath have still not improved. Internal food temperature 15 degree Celsius. As per information by the operator, the turn over period of these sauces is less than 2 hours. No formal time tracking being done.
Corrective Action: Potentially hazardous items on the ice bath must either be maintained below 5 degree Celsius or a time tracking system be developed to ensure that any the food on the ice bath is discarded after 2 hours. Store small amount of food on the inserts, replace ice in the ice bath when needed, and monitor food temperature using a food thermometer.