POLITAN ROW- SHEESH

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a large pan of cooked chicken and bell peppers improperly cooled. PIC informed that that the chicken was cooked, held on the counter to cool and then placed directly into the prep-top cooler to finish cooling wrapped tightly with plastic wrap. After the 4 hour cooling time chicken was still above 41F. See * in temperature log. 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; (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; (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 voluntarily discarded the chicken. CORRECT BY: Educated PIC that cooling starts art 135F; the food must reach from 135 to 70F in two hours, and from 70 to 41F in 4 hours. Food can be left on the counter to cool to 135 and then moved into another approved cooling method (ice bath, WIC/WIF, etc.). The prep-top cooler is not designed to cool items, it is designed to hold items at 41F, so all TCS foods placed in the prep-top cooler should be 41F or below before being placed inside.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed two metal bowls stored on top of the RTE salad mix with direct contact between the outside of the metal bowls and the salad mix. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PIC removed the bowls and placed them on a shelf for storage instead of in the lettuce mix.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several metal pans stacked on top of one another not fully dry. CA: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying; and (ii) Covered or inverted. CORRECT BY: Placing pans criss crossed on top of one another to allow air flow so they can dry fully, or downsizing amount of pans to allow for space for air drying on the shelf. Metal pans cannot be stacked wet on top of one another in a way that does not allow for air drying.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Observed two in use food dispensing tongs stored indirect contact with Ready To Eat spring mix for customer consumption in top area of prep top cooler in food prep area. COS: PIC removed said utensils and replaced with clean, sanitized utensils and was advised to store utensils with handles above food to prevent contamination.

Plumbing installed; proper backflow devices — Inspector Note: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed liquid waste leaking directly onto floor from indirect waste pipe for hand wash sink in food prep area. PIC was advised to have leak repaired and send invoice via email to inspector by 1/9/2026.