Zeke's Kitchen & Bar

"Observed fried plantain, spring mix, cold holding above 41*F at the prep top in the main kitchen. Observed cooked chicken, raw shrimp, raw salmon, in cooling drawer in the main kitchen holding above 41*F. Observed sliced tomatoe, pork sausage, raw shrimp, alfredo sauce, mac and cheese, cooked white rice, cooked black rice cold holding above 41* in the second prep top unit in the main kitchen. Observed cooked black rice, cooked half chicken, cheddar cheese and raw salmon cold holding above 41*F in the WIC in the main kitchen. C/A All TCS foods cold holding shall be maintained at 41*f or below. Alfredo sauce, sliced Tomatoes, white rice, black rice, was discarded. All other food was placed into the WIC or in a shallow container to cool off faster. | Observed hot foods that were stored in the WIC in the main kitchen not cooling at a rate fast enough to achieve the 41*F in 6 hours EX Roast chicken, raw salmon. Observed jerk chicken that was stored in the cooling drawer in the main kitchen that was not having a cooling rate fast enough to achieve 41*F in 6 hours. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS Food was portioned into smaller portions or placed into a shallow pan to cool faster"