The Curry Table

***Cooked foods were being left to cool at room temperature. At the time of inspection they were 32C (the same as room temperature in that area). Discussed that if food was going to be left out to cool it had to be timed so that it could be moved to the cooler to finish cooling and not left out at room temperature for extended periods of time. Food was moved to the cooler during the inspection.

***the cooler prep lids were being left open. The temperature of the upper unit was 14C to 19C. The enclosed lower part was 9C. Once the cooler lids were closed the upper part was 7C and the lower was 4C. Ensure that the lids are closed unless actively using the food in the cooler. Corrected during the inspection.