Hungry AF

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2 containers of chicken and a rolling cart of chicken cooling at room temperature. 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: (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-chicken moved to WIC to cool more rapidly.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food handler eating/ chewing while prepping TCS foods. Observed 2 bottles of opened bottles of water and juice directly next to food handler prepping. CA: . Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS- Employee left the kitchen, PIC voluntarily discarded drinks.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink blocked at the time of inspection by 4 boxes of chicken. CA:. A handwashing sink shall be maintained so that it is accessible at all times for employee use COS- PIC removed boxes.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 2 cutting boards with deep grooves and unable to be properly cleaned. CA: All equipment shall be in good repair. Discussed with PIC to repair or replace cutting boards within 72 hours.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink and orange slime in the interior of ice machine. CA: Food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC started to melt ice and stated ice machine will be washed, rinsed and sanitized before use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed raw chicken stored in vegetable sink. CA: Vegetable prep sink shall be used for fruits and vegetables only. Raw animal food shall never be stored in vegetable prep sink. COS- raw meat removed and sink washed, rinsed and sanitized.