HOBOKEN BREAD & BAGEL COMPANY

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed tightly wrapped turkey cooling in the walk-in cooler of main kitchen. C/A: 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

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in a container of sanitizer testing at 0 ppm chlorine in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Remade to 50 ppm chlorine.