LITHONIA HIGH SCHOOL

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed sauce size plastic containers of kale salads, and deli meat sandwiches being stored inside the reach-in-cooler which was does not adequately cool sandwiches. 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: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls. Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: salads were moved into the walk in freezer and deli sandwiches were uncovered to cool properly.