J'S SMOKEHOUSE (BASE)

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed brisket and pulled pork cooling being cooled by insufficient methods. PIC stated they cool the meat by leaving in on counter uncovered for a few hours then place in cooler. Discussed proper cooling methods to ensure foods are cooled from 135F to 70F within 2 hours and 70F to 41F within 4 hours with the total time not exceeding 6 hours. COS: After instruction, PIC placed cooling foods in ice but left them on counter uncovered even when asked to place in a freezer. Foods were able to cool down but continued suggesting to use the ice bath method. 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.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed inadequate cold-holding storage in the base of operation. Shared kitchen walk in coolers were being utilized for the base of operation during day of inspection. Discussed adding additional cold-holding units for proper cooling and cold storage. CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice scoop unclean with black slime. COS: PIC cleaned and sanitized ice scoop. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Approved thawing methods used — Inspector Note: Observed cooked brisket thawing on table. CA: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; COS: brisket placed in reach in cooler to continue thawing

Approved thawing methods used — Inspector Note: Observed packaged raw pork thawing in raw meat sink in stagnant water. COS: Food employee turned on cold water to thaw under running water. CA: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

Hot and cold water available; adequate pressure — Inspector Note: Observed low hot water pressure and no hot water at only hand sink. CA: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Email inspector proof of repairs to hot water system at hand sink.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal water bottle stored on table. 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: water bottle discarded