Irie Mon Cafe

Observed oxtails made on 2/5 not cooled down properly observed the oxtail at 55 degrees. PIC stated they use ice baths to cool them down but I observed the oxtails in a deep container. COS- oxtails were discarded and PIC was told on using shallow pans to cool thick foods like oxtails during the ice bath. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. 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

Observed an employee wash cabbage in the ware washing sink. CA- Facility does not have a vegetable sink , all vegetables must come prewahsed and cut and cannot be washed in the ware washing sink. Facility can add a vegetable sink if they don’t want veggies coming in prewashed and cut. 511-6-1.05(6)(f) - Warewashing Sink, Use Limitations (C) (f) Warewashing Sinks, Use Limitation.

1. A warewashing sink may not be used for handwashing. Pf

2. A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. Pf