COUNTRY INN AND SUITES

Employee food placed with with food served to the public in standing freezer and standing refrigerator. [CA] Employee's personal effects (cell phone, car keys, and jackets) and food shall be stored in employee lockers or other designated areas for employee storage.

Various PHF held in self service buffet refrigerator measured >41F,<135. Milk held on ice bath at self -service refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Deep container of oatmeal found cooling on preparation table. [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.

Cheese held on display table measured 67F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Cheese moved to refrigerator for rapid cooling.