GOODFELLAS PIZZA SPORTS BAR

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed lettuce (2 containers) and alfredo in the walk in cooler completely covered while cooling, in large containers. CA: 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: Lettuce placed in shallow pans with ice on top; alfredo sauce placed in the walk in freezer, all items were uncovered.

Food stored covered — Inspector Note: Observed foods in the 2 prep top coolers(bottom)cheese, salsa, cheese blocks, shrimp (*2), spaghetti noodles; reach in cooler (onion rings, chicken strips, chicken breast; chicken wings and margarine on the grill all in the cook line of the main kitchen; cut oranges on the counter in the bar; clam and ground beef in the main kitchen all stored uncovered. CA: Food must be stored covered. COS: All food covered.