Proper Cooling to Cooked/Prepared Foods "Cool potentially hazardous food to 70 F within 2 hours and to 41F within 4 hours for a total of 6 hours to prevent foodborne illness. Observed green beans with an internal temperature of 45.9F cooked the previous day. Green beans were in a deep container and should be cooled in shallow containers and be stirred for proper cooling. Also, be sure not to cover food until completely cooled to allow the heat to escape. Approximately 8 lbs of green beans were discarded. "
Hot Hold (135F) "Ensure all potentially hazardous food held for hot holding are held at 135F or higher. Do not double pan as observed unless food is effectively held at 135F. Observed cheese at 118F in a double pan, and green beans held at 114.5F. Both items were reheated. Also be sure to pre-heat the holding unit before use. "
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide food thermometers to measure the internal temperature of cold and hot held food in the range of 0 - 220F. Also provide narrow tip (small diameter) thermometers to measure the thin mass food items such as hamburger patties and fish. (Digital thermometers are highly recommended.)
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