BON APPETIT @ JUNIPER ZETTABYTE

Red rice measured to be 90F. Per label rice was made about 2.5 hours 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. Recommend using shallower trays and stirring frequently to cool rice down. [COS] Operator VC&D red rice.

2 door upright cooler by grill measured to have: -Pooled eggs at 67F -Cooked sausage at 65F -Cheese at 66F -Cut melon at 68F. -Ambient temperature at 55F [CA]Maintain PHFs at 41F and below. [COS] Per operator sausages were made today and placed inside walk in after lunch about 2.5 hours prior. All PHFs were VC&D.