This Is It Bar-B-Q & Seafood

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: OBSERVATION:Potato salad in the Serv-ware 2dr cooler with lids and stacked. Sassy rice, green beans stored on racks/table at room temperature after reaching 135F. Products after reading 135F should be in active cooling mode. COS: products uncovered and also placed in the walk in cooler to cool CA: (e) Cooling Methods. 1. 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

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVED: several clean pans stored stacked while still wet. CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Discussed with PIC to retrain the dishwashing staff to ensure that they know how to properly air dry clean items.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATION: Exterior of coolers/freezers, cooking equipment, shelves unclean to sight and touch. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observation: floor of the walk in freezers (indoor and outdoor) unclean with build-up. Floor tiles near the fryer area are broken. CA: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVATION: Several metal food pans, lids and plastic pans stored as clean that still had food particles. COS-items taken to the dishpit to be re-washed. CA: 7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer bucket readings over 200ppm chlorine in the back of the house. CA: Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P COS: Buckets reset and now reading 50ppm chlorine