26 THAI & SUSHI BAR

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed rice cooling in large container with lid on top of clean dishware. CA: (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with DPH Rule 511-6-1-.04(6)(d) (from 135 to 41 in a total of 6 hours or 70 to 41F in 4 hours if starting from room temp) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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 placed rice in walk-in cooler, uncovered.