DUNWOODY TAVERN

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed corned beef, a TCS food item tightly wrapped in plastic bags not allowing the meat to cool down and keeping the temperatures over 41F. CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Discussed with PIC to cool down the food items in the freezer before placing the in the cooler or finding an alternative for portioning food so its not tightly wrapped.

Proper cold holding temperatures — Inspector Note: Observed a tub (5 portioned bunches) of corned beef measure over 41F (47-54F). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Five portioned corned beef bags were voluntarily discarded by PIC as they were prepared the night before.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed prep top cooler not cold holding temperatures below 41F. CA: Equipment for cooling and holding cold, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Discussed with PIC to service the cooler as soon as possible. All TCS food items that sat in the cooler for over 24 hours were discarded. Those TCS food items that measured below 41F were removed and placed in another cooler.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed various TCS food items tightly wrapped in plastic bags or saran wrap not allowing the food to cool down and keeping the temperatures over 41F. Some of the foods that measured over 41F were: corned beef, shredded lettuce, cubed chicken, CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Discussed with PIC to cool down the food items in the freezer before placing the in the cooler or finding an alternative for portioning food so its not tightly wrapped.

Proper cold holding temperatures — Inspector Note: Observed TCS food items measure over 41F. Those TCS food items were: chopped tomatoes, shredded mozzarella, corned beef, steak tips, kielbasa and steak taco, sliced swiss cheese, shredded lettuce, cubed chicken. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: All TCS food items were held in the cooler for over 24 hours. PIC voluntarily discarded all TCS food items that measured over 41F.