Mar 26, 2026
Routine
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed salads and mac and cheese prepared at 8AM lidded stored inside the reach-in cooler cooling tightly covered with lids. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans; Pf
(ii) Separating the food into smaller or thinner portions; Pf
(iii) Using rapid cooling equipment; Pf
(iv) Stirring the food in a container placed in an ice water bath; Pf
(v) Using containers that facilitate heat transfer; Pf
(vi) Adding ice as an ingredient; Pf or
(vii) Other effective methods. Pf
- When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(ii) 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 removed food items and placed inside the walk-in cooler loosely covered during time of inspection
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed food debris along the bottom of 2 reach-in coolers in the drive-thru. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee cellphone stored on a bread storage bin and an employees Stanley cup stored on a top shelve of a rack in the main kitchen. CA: Advised PIC 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
- Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Employee items were relocated