AREPA BAR RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked cut yuca sitting on the counter and cooling in a plastic container, with a measured temperature of 110°F. Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf PIC stated that the cooked yuca had just been prepared and was cooling on the counter. Discussed and demonstrated proper cooling methods, including the use of an ice bath. The cooked yuca was divided into two portions, transferred to metal containers, and placed in ice baths to facilitate rapid cooling.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to pay permit fee by 4/17/26.

Proper cold holding temperatures — Inspector Note: Observed raw steak and raw marinated chicken stored in the undercounter cooler at temperatures above the required cold holding limit of 41°F or below, measuring 47°F and 45°F respectively. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that the raw chicken and beef had been prepared approximately one hour prior and relocated the meats to the reach-in cooler to continue the cooling process.