SOUPER JENNY CHAMBLEE

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooked beef sandwiches cooling on a rack at room temperature at 46F during the inspection. PIC stated it was prepared at approximately 9 a.m. and would be reheated in the oven when space became available, then placed in the warming cabinet. CA: (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 beef sandwiches to the walk-in cooler during the inspection.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed display cooler holding food above 41F during the time of inspection. CA:1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Maintain all refrigerated food at or below 41°F to ensure food safety and prevent potential foodborne illness. PIC was advised to contact maintenance/repair personnel to service the cooler and ensure it maintains proper temperatures. COS: Food items were discarded

Certified Food Protection Manager — Inspector Note: CFSM certificate was not posted for public view during the time of inspection. CA:1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Advised PIC: Ensure a valid Certified Food Safety Manager (CFSM) certificate is posted in a visible location within the facility at all times.

Proper cold holding temperatures — Inspector Note: Observed the following soups: ginger peanut pumpkin, Brazil fish and plantain, and split pea with dill held above 41F during the time of inspection. All were prepared the day prior. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC voluntarily discarded all affected soups during the inspection.