Goianao Restaurant and Catering

"Observed several foods in WIC cold holding above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding. COS: Discarded"

"Observed several foods in WIC cold holding above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding. COS: Discarded | Observed establishment utilizing time as a public health control (TPHC) without having written procedures. Various cold TCS foods stored at buffet. C/A: When TCS foods held safe by using TPHC procedures, written instructions must be available for review by staff and health authority. COS: EHS emailed TPHC guidance form to PIC."

"Observed shredded beef and beans tightly covered with plastic wrap while cooling in reach-in cooler (main kitchen) C/A: Cooling shall be done by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC loosely covered foods and placed on ice"