Jason's Deli

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple foods that the PIC stated were prepped earlier that morning with temperatures above 41F. The foods were not allowed to properly cool before placing them out on the cold buffet table of the salad bar. The items still had an hour left to cool. CA: 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: (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (vii) Other effective methods. Pf COS: PIC placed those food items in the walk in, and made an ice bath for them to sit in on the salad bar. The temperatures were corrected. (See temperature log for temperatures and items).

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection score of "92/A" displayed in facility when the most recent score was an "87/B". CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Discussed with PIC that the score given today must be posted.