SUNNYVALE GARDENS POST ACUTE

The following PHFs were being cooled in the walk-in overnight measured above 45F. roast beef, marinara sauce. spaghetti. Items were stored in deep containers and covered with aluminum foil then stored in the walk in to cool. [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] PHFs were VC&D by employee. Discussed cooling techniques with the manager.

Observed raw shell eggs stored above ready to eat sandwiches within the 1 door upright refrigerator at the cook line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Cooked frozen roast beef (within sealed bags, no direct contamination observed) was defrosting under running directly next to frozen raw whole chickens in the food preparation sink. [CA] Defrost raw items separately and away from cooked items to avoid potential contamination.