LAZY DOG RESTAURANT - PERIMETER MALL

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed TCS food items cooling at room temperature and other food items cooling on the prep top while tightly covered. CA:(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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC relocated the food items to proper refrigeration and uncovered/loosely covered them to facilitate rapid cooling.

Proper cold holding temperatures — Inspector Note: Observed cooked roasted potatoes and meatloaf held longer than 24 hours above 41F during the inspection. CA: (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 COS: PIC discarded the food items.

Plumbing installed; proper backflow devices — Inspector Note: Observed an active leak at the sink in the warewashing area. CA:(r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised PIC to repair the leaking sink to prevent water accumulation, maintain proper sanitation, and reduce the risk of contamination or facility damage.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed an employee washing and rinsing a cleaning rag in the handwashing sink. CA:(d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf Advised PIC that handwashing sinks are designated for employee handwashing only. Cleaning cloths and other items should be washed and rinsed in the appropriate utility or mop sink to prevent contamination.