||Cooked food(s) cooled
||From 70 degrees f to 41 degrees F for more than 4 hours
||Observed 1. 5 pails of sausage gravy finished the previous day at around 9 pm to still be 52f at 11:45 am today. Corrected by discarding the gravy.
||System Maintained in Good Repa
||Plumbing system Drain line(s)
||Observed the flexible drain hose for the beverage station ice bin to have slumped down due to gravity. This drain line was cut further and tied up to re-establish the air gap.
||Improperly In plastic container, Improperly Covered
||Observed the bulk sausage gravy in the walk in cooler that was cooled in plastic 5 gallon containers that were covered. In the future, this food will cool much more quickly splitting it up into multiple deep hotel pans (only filled 1/2 way) and placed on a top shelf in the walk in cooler, or using several metal containers in the food prep sinks in an ice bath. Frequent stirring will expedite the cooling further. Staff need to utilize a sanitized food thermometer to monitor the food temperatures to ensure the cooling methods are working to reduce the temperature from 135f to 70f in 2 hours and from 70f to 41f in the next four hours