FRESH TO ORDER

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a food container of black beans in the reach-in cooler and a food container of fruit in the walk-in cooler tightly wrapped while cooling. CA: 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; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Peron In-Charge partially removed lids to allow air inside of the food containers.

Approved thawing methods used — Inspector Note: Observed tuna thawing in prep top cooler without the removal of reduced oxygen packaging stated in the instructions written on the packing. CA: Time/temperature control for safety food shall be thawed according to the packaging label. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and spillage debris on the floor in main kitchen and dish area. Observed broken floor tiles in main kitchen. Advised to deep clean between the floor tiles in the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.