MEALS BY CHEF B LLC

High Priority - Dented/rusted cans present. See stop sale. #10 can marinara

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow rice (100F - Cooling) at 12:33; cooling since 12:13 - 96F at 12:54 Observed on sheet pans at ambient temperature. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by triple sink. Operator labeled spray bottle. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and orzo cooked 2 days ago not date marked in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator set up sanitizer bucket with 209ppm quaternary and placed cloth in bucket. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Short ribs garlic sauce 47F, rice 48F, salmon cooked 47F, cooked ground beef 46F-48F, cooked yesterday and the day before yesterday. In covered containers in flip top cooler over night at cook line. Not prepped or cooked today. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Short ribs garlic sauce 47F, rice 48F, salmon cooked 47F, cooked ground beef 46F-48F, cooked yesterday and the day before yesterday. In covered containers in flip top cooler over night at cook line. Not prepped or cooked today.

Basic - Bowl with no handle used to dispense salsa in one door reach in cooler across walk in cooler. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance above ac at prep sink and above Bakers pride oven.