INTUITIVE SURGICAL - B110 CAFE - SERVERY 2 AND COFFEE BAR

Saw chicken and rice cooling in walkin cooler with plastic wrap tightly covering the container. Per PIC items were placed in walkin 30 mins prior to inspection. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Plastic wrap was removed to facilitate rapid cooling.

In the produce walk in cooler, grilled ginger and onions observed cooling in a deep, covered container. Per operator, food items were removed from temperature control 45 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. Properly store cooling foods in such a way to allow proper air flow.