NO. 246

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed food being cooled using a non-approved method. Food was observed cooling at room temperature on the counter. Cooling must be conducted in accordance with time and temperature requirements specified under DPH Rule 511-6-1-.04(6)(d). Approved methods include: Placing food in shallow pans Separating food into smaller or thinner portions Using rapid cooling equipment Stirring food in a container placed in an ice water bath Using containers that facilitate heat transfer Adding ice as an ingredient Using other effective cooling methods Demi (chicken stock) and "hot butter" were placed in walk in cooler

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed house-made Caesar dressing and chicken stock cooling in the walk-in cooler while covered with lids and stored in large bulk containers. When placed in cooling or cold holding equipment, food must be cooled in shallow pans and kept loosely covered or uncovered, while protected from overhead contamination, to facilitate proper heat transfer during the cooling process. Stock and dressing were uncovered and placed in shallow pans

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most current inspection report is not prominently displayed in public view as required. The report must be posted within 15 feet of the front or primary public entrance, between five and seven feet from the floor, or in a location where it can be easily read from a distance of one foot. Observed the most recent inspection report posted near the hostess station, where it is not visible to customers upon entry. Instructed the person in charge that the inspection report must be relocated to a location where it is clearly visible to customers upon entry.

Proper cold holding temperatures — Inspector Note: Observed time/temperature control for safety (TCS) foods improperly cold held above 41°F. Cooked vegetables and pork were observed in the three-door cooler at temperatures exceeding 41°F. Except during preparation, cooking, cooling, or when using time as a public health control, TCS foods must be maintained at 41°F (5°C) or below. Discarded