Please excuse me if this is disjointed.
Left over spaghetti sauce.
Situation:
I'm not sure how this sauce was made initially. I'll assume cans of sauce were emptied into roasters and pre cooked meat balls and sausage added and the sauce brought to a temperature of 165 or greater. This is not a safe assumption. I do not know how this sauce was cooled, eventually it made its way into plastic sherbet containers and was frozen.
Real story starts here.
I enter the kitchen and the 'cook' is putting the frozen masses of sauce into the roasters to thaw them. Once thawed the cook brought the sauce to a simmer. Then the roaster pans were removed and the pans were placed into a ~ 35 degree walk in cooler. The next day the pans were once again placed in the roasters and reheated and served.
Pretty bad?
The left over sauce was put into sherbert containers and frozen.
These frozen containers of sauce were once again emptied into roasters, thawed and brought to a simmer. After simmering for several hours the roasters were unplugged and placed in a cool back room (this room probably didn't get below 40 degrees). The pans were not removed from the roaster. The next day the roasters were brought into the kitchen and once again the sauce was brought to a simmer. And served.
After the serving the left over sauce was again placed in sherburt containers with the intent of being frozen for the next time sauce was needed. The cook put it in the walk in cooler. I put it in the dumpster.
This happened at a fraternal organizations lodge. This organizations members range in age from toddlers to the elderly. Fact, this lodge is made up of members from the major groups that need safe food.
The "cook"? She is a retired nurse who insists the toxins cook out and the bugs are killed. She cannot see the big deal (pretty much her words).
I'm in a food safety class (ServeSafe), these people have been driving me batty. Before starting this class I wondered if the procedures were safe, now I know they aren't.
I was anxious when I first realized the sauce was not disposed of after the first (known) reheat. And when I found out during the second (known) reheat the roasters were placed in a cool room and not only the pans put in the walk in cooler I had an actual 'grab hold of something solid and take deep breaths' anxiety attack.
My official position in this lodge is that of designated cook. BUT various other groups have their functions involving my kitchen that I have no say over. This was one of those times.
This was a vent (thanks), and also, how do you drag someones head out of their no sunshine areas?
Left over spaghetti sauce.
Situation:
I'm not sure how this sauce was made initially. I'll assume cans of sauce were emptied into roasters and pre cooked meat balls and sausage added and the sauce brought to a temperature of 165 or greater. This is not a safe assumption. I do not know how this sauce was cooled, eventually it made its way into plastic sherbet containers and was frozen.
Real story starts here.
I enter the kitchen and the 'cook' is putting the frozen masses of sauce into the roasters to thaw them. Once thawed the cook brought the sauce to a simmer. Then the roaster pans were removed and the pans were placed into a ~ 35 degree walk in cooler. The next day the pans were once again placed in the roasters and reheated and served.
Pretty bad?
The left over sauce was put into sherbert containers and frozen.
These frozen containers of sauce were once again emptied into roasters, thawed and brought to a simmer. After simmering for several hours the roasters were unplugged and placed in a cool back room (this room probably didn't get below 40 degrees). The pans were not removed from the roaster. The next day the roasters were brought into the kitchen and once again the sauce was brought to a simmer. And served.
After the serving the left over sauce was again placed in sherburt containers with the intent of being frozen for the next time sauce was needed. The cook put it in the walk in cooler. I put it in the dumpster.
This happened at a fraternal organizations lodge. This organizations members range in age from toddlers to the elderly. Fact, this lodge is made up of members from the major groups that need safe food.
The "cook"? She is a retired nurse who insists the toxins cook out and the bugs are killed. She cannot see the big deal (pretty much her words).
I'm in a food safety class (ServeSafe), these people have been driving me batty. Before starting this class I wondered if the procedures were safe, now I know they aren't.
I was anxious when I first realized the sauce was not disposed of after the first (known) reheat. And when I found out during the second (known) reheat the roasters were placed in a cool room and not only the pans put in the walk in cooler I had an actual 'grab hold of something solid and take deep breaths' anxiety attack.
My official position in this lodge is that of designated cook. BUT various other groups have their functions involving my kitchen that I have no say over. This was one of those times.
This was a vent (thanks), and also, how do you drag someones head out of their no sunshine areas?