Stevie Brown's Kitchen

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed turkey cooling in the reach in freezer without overhead protection. Advised PIC to slightly cover the turkey to prevent contamination (COS). 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.

Nonfood-contact surfaces clean — Inspector Note: Observed the reach in freezer (deep freezer) "not in use", but used as a storage with accumulation. The equipment must be cleaned. Also observed the microwave (bottom) with rust accumulation.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the lid on the back of toilet damaged (cracked). Also the toilet had to be reconnected to flush properly (COS). The toilet must be fixed or replaced.

Physical facilities installed, maintained, and clean — Inspector Note: Observed some of the ceiling tile in disrepair and not smooth and easily cleanable. The ceiling tile must be replaced with Vinyl Gypsum Board. The surface must be smooth, easily cleanable, and nonabsorbent. Also observed the floor tile damaged in come areas.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal food and a drink with a straw and lid that needs to be in a designated area from food served to the customers.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed baking sheets, snack tray, and other food contact surfaces stored in the mop sink. Food contact surfaces should never be stored in the mop sink. It is for utility purposes only. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Toxic substances properly identified, stored, used — Inspector Note: Observed a chemical bottle stored on the front-end with no label. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer solution at 200 PPM chlorine. PIC remade it to 50-100 PPM (COS). 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P