JERSEY MIKE SUBS #5087

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed food being cooled using a nonapproved method. Approximately four pans of lettuce and one pan of tomatoes and tuna salad were cooling in the prep top cooler and deli cooler while tightly wrapped in plastic wrap, restricting proper heat transfer. Foods must be cooled rapidly using approved methods, and containers should be loosely covered or uncovered (when protected from contamination) to allow heat to escape. Instructed staff to remove or loosen plastic wrap during the cooling process to allow for proper heat transfer. Advised that foods should be cooled using approved methods such as shallow pans, smaller portions, and proper spacing in refrigeration units. Food should remain loosely covered or uncovered until it reaches safe cold holding temperatures.