May 1, 2026
Routine
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed multiple items of food that were cooling (sliced tomatoes, pasta salad, broccoli salad) stored stacked on top of each other with the lids completely on.
C/A: 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
- 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 voluntarily moved items to walk-in freezer to rapidly cool; and loosely covered other food items that were cooling; EHS discussed cooling methods
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed standing water and food debris on the bottom of the cold holding drawers located in the main prep area.
C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
COS: standing water and food removed; discussed frequency of cleaning