CHINESE DHABA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2 pans of chicken cooling on the counter near the cook area. Also a pan of chicken stored directly next to cooking area at a temperature above 41F but prepped 1 hour before the inspection started. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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: PIC moved the 3 pans of chicken to the freezer for rapid cooling.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods(4 containers noodles,2 pan chicken,1 container paneer cheese and 1 case of eggs) prepped on 4/5/26 and 4/8/26 cold stored in 2 door reach in cooler and 3 door reach in cooler above 41F. COS: PIC voluntarily discarded food items.