GRACE DELI & CAFE

In the 3 door upright cooler: Scrambled eggs, hash browns, and tuna salad observed cooling in deep metal containers covered with plastic wrap. (50-52F) Per operator, food items were removed from temperature control at 9am. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Note: Tuna salad prepared from room temperature ingredients shall be cooled to 41°F within 4 hours. [SA] All food items were transferred to uncovered, shallow containers and placed on op shelf of refrigeration unit.

Thermometer is not available inside under counter refrigerator. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Chlorine sanitizer at the 3-compartment sink was measured at 50ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Roast beef held inside reach in refrigerator by the mop sink was measured between 43F-44F. Ambient temperature measured at 43. [CA] PHFs shall be held at 41°F or below or at 135°F or above.