PGA /17 COKE FLOAT CONCESSIONS

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed ineffective cooling methods: Shredded cheese and coleslaw in plastic containers with the lids tightly on in the walk-in cooler at 43F. CA: 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 opened lids to allow product to cool properly.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed main kitchen reach-in cooler not in use due to temperature holding issues CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooling methods: Observed shredded cheese in main kitchen reach-in cooler cooling in plastic containers with lids tightly on at 54F. COS: PIC placed cooling items on ice baths to cool properly.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Good repair and proper adjustment: Observed main kitchen reach-in cooler with an ambient temperature of 57F. Advised PIC that cooler must function properly and hold an ambient temperature of 41F or below.