GK SOURDOUGH & PASTRY

Observed PHF breads (Pesto & Mozzarella Focaccia, Artichoke & Goat Cheese Focaccia, Olive and black Truffle Cheese Focaccia and Mushroom and Gruyere Focaccia) stored at front counter with no time mark; per PIC they are using TPHC. Per PIC, breads were made about 3.5 hours before inspection. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Time stamps were added for breads.

Measured cooked chicken in broth at 55F; per PIC, chicken was cooked last night and place inside the 2 door reach in with lid on. [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] Chicken in broth was voluntarily discarded by PIC, see VC&D.