Jason's Deli

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple items of food that were cooling (sliced tomatoes, pasta salad, broccoli salad) stored stacked on top of each other with the lids completely on. C/A: 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 2. 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 voluntarily moved items to walk-in freezer to rapidly cool; and loosely covered other food items that were cooling; EHS discussed cooling methods

Nonfood-contact surfaces clean — Inspector Note: Observed standing water and food debris on the bottom of the cold holding drawers located in the main prep area. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: standing water and food removed; discussed frequency of cleaning