J Buffalo Wings

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked shrimp cooling in ambient room temperature which is not an approved cooling method. CA - 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 COS Shrimp is moved to the freezer.

Physical facilities installed, maintained, and clean — Inspector Note: Observed grease build up on fume hood. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have fume hood cleaned.