LHCF - CHANNING HOUSE

Measured rice soup at 64 F within a 5 gallon container in the walk in refrigerator. Log stated that the soup began cooling 2.5 hours prior and was removed from the blast chiller 30 minutes prior. [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. [COS] Ice wand inserted into the soup to allow for rapid cooling.

Measured PHF's within the 4 door upright refrigerator(#6) at 48 F to 52 F (see measured observations). PIC stated that the items were placed within the unit greater than 4 hours prior. Ambient temperature of the unit measured at 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit were voluntarily discarded.

Measured the maximum hot water temperature of 108 F from the three compartment sink and both serving island dump sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Measured the lactic acid sanitizer at less than 272 ppm/ 704 DDBSA (not in active use to sanitize wares). [CA] Maintain lactic acid sanitizer at approved levels per manufactures specifications. [COS] Sanitizer dispenser adjusted to approved concentration.

Measured hot dogs at 115 F to 123 F and cooked fish at 123 F within the cook line steam table. Cook stated that the items were removed from cooking at 10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Hot dogs and fish reheated and are to be held at 135 F or above. Discontinue the practice of double stacking metal containers within the steam table, use lids where needed to maintain the temperatures at 135 F or above.