WOW POKE N JUICE

6-1C: .04(6)(d)2 containers of spinach and 1 container of spring mix not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Spinach was placed into shallower pans and baggies of ice were placed on top of food. Spring mix was placed in an ice bath.

11A: .04(6)(e)Facility using improper methods for cooling spinach and spring mix. Foods cooling in deep plastic and metal pans while covered and stacked in the standing prep coolers. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person in charge that foods need to be cooled in shallow pans, can be placed in the standing prep freezer, and that foods can be left uncovered in cold hold units as long as no source of contamination can occur. Also discussed using ice baths and to ensure that the ice water covers all sides of the containers of food when using ice baths. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION

6-1A: .04(6)(f)Multiple bags of lettuce and spinach cold holding greater than 41F. Per manager, foods were delivered about 2 hours before inspection and temperatures of the delivered foods were not taken to ensure foods were delivered at 41F or less. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.