LHCF - SARATOGA RETIREMENT COMMUNITY-HEALTH CARE CENTER KITCHEN

In the kitchen area, measured covered containers of chicken noodle soup at 125F, quinoa vegetable soup at 110F, and tomato soup at 88F. Per operator, soup brought in from the main kitchen and stored in the area for about 1.5 hours. Operator stated soup is intended to be cooled and refrigerated. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cool potentially hazardous foods in uncovered shallow containers submerged in an ice bath. [SA] Operator submerged containers of soup in an ice bath.