Event Planners Plus - Caterer

1. Cooked portions of beef were stacked together on the counter to cool with an internal temperature between 35.5°C to 36.3°C., , Store the beef in small portion and do not store them close together so it can be rapidly cooled. Develop a plan to track the 2-hour timeline for cooling food., , 2. Uncooked pieces of raw chicken were stored on a tray at the tray rack to thaw with an internal temperature of 4°C., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.

A garbage bin was obstructing the handwashing sink., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times to facilitate convenient access for food handlers to easily wash their hands.

1. Bulk food in boxes and containers also were observed stored on the floor in the walk-in freezer. , , 2. A bag of carrot was stored on the floor in the walk-in cooler. The operator noted to remove it., , *Ensure all foods are stored at minimum 6 inches off the floor or higher.

3) Coolers and freezer units , dishwasher and food surface sanitizer were not being recorded. , , Check and record them daily, temperature monitoring is still required to be manually recorded for the cooler and freezers not installed on the wireless remote sensors.