PLANET HOOKAH CAFE

Food properly labeled; original container — Inspector Note: Observed 3 containers of sugar removed from original packaging unlabel. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Containers labeled.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several TCS foods (cut lettuce, chicken wrap filling, chicken and cheese wraps, and cooked onions) all prepared at 12pm day of inspection cooling with being tightly covered. Reminded PIC of proper cooling methods. Went over Just Cool It poster observed in kitchen. Instructed to either uncover or slightly cover cooling foods. CA: 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: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; Other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: All foods lids slightly uncovered to allow proper air flow for cooling and placed in freezers to cool rapidly.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal foods stored on top of and next to customer foods in prep cooler. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee foods relocated to bottom shelf of prep cooler away from customer foods.