BAD DADDY'S BURGER BAR

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed chef base not cold-holding ambient temperatures of 41F and below. CA: Equipment for cooling and holding cold food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Discussed with PIC to have the cooler serviced. Until the cooler is fixed, use alternate coolers to store TCS food items.

Approved thawing methods used — Inspector Note: Observed raw salmon in reduced oxygen packaging thawed in a walk in cooler. PIC stated the salmon has been thawing in the cooler for at least a day. CA: 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 before placing it in the cooler to thaw. COS: PIC discarded the salmon.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed an employee grab washed and sanitized lids from kitchen dishwasher and take them to the kitchen to cover the food containers with. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC made sure the employee returned the lids to be air-dried before they were placed to cover the containers in the kitchen in the prep top cooler.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods measure above 41F in chef base cooler. Those TCS food items were: salmon, beef patties, veggie burgers, grilled mushrooms, grilled onions, pork, sliced swiss cheese, sliced mozzarella, brie. PIC did not know how long the cooler has been out. 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: PIC voluntarily discarded all the TCS food items that were measuring above 41F.