LA GINESTRA

<div>5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. <br></div><div><br></div><div>Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. </div><div>Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was </div><div>40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and </div><div>use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F.</div><div>Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F.</div><div>Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m..</div><div>If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added. </div>

Code CHSC 114002