The Nest Cafe

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed sliced tomatoes improperly cooling in a deep pan; internal temperature failed to reach required cooling standards after four hours. COS/CA: Tomatoes discarded; PIC will cool foods in a shallow pan before storing them in deep pan. 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

In-use utensils: properly stored — Inspector Note: Observed in-use (in between use) utensils stored directly inside a sanitizer bucket containing sanitizer solution. COS: PIC re-washed and sanitized the utensils, and will store the in-use utensils dry moving forward. 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).