Shane's Rib Shack

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed food being cooled using an unapproved method. Three pans of shredded chicken were found cooling while stacked on top of each other and tightly covered with aluminum foil, with only a slight opening. Discussed with the person in charge that cooling must be accomplished using approved methods. When food is placed in cooling or cold holding equipment, containers used for cooling must be: (i) Arranged in the equipment to allow for maximum heat transfer through the container walls; and (ii) Loosely covered or left uncovered, if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Corrective Action: The person in charge removed the foil and separated the three pans so they were no longer stacked, allowing the food to cool properly.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The current food service permit was not posted in a location within the food service establishment that is conspicuous to consumers at the time of inspection. The outstanding food service invoice must be paid, and the most recent permit must be obtained and posted in a location within the establishment that is clearly visible to consumers.