WAHOO, A DECATUR GRILL

Observed lettuce and onions in the main kitchen prep-top cooler tightly covered while cooling during the time of inspection.

CA: (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.

COS: PIC transferred items to the walk-in cooler and removed lids to allow proper cooling.

Employee observed touching and cutting ready to eat (lemon for garnishes and baked bread) with bare hands when single-use gloves or utensils are required. Lemons and bread were Discarded

Observed items marked with (**) with temperatures above 41F. Advised PIC that all tcs foods that are being cold held should have a temperature of 41F or below. Corrected on site food was discarded

Cooked vegetables not held at 135 degrees Fahrenheit or above. Collard greens, tomatoes and peppers were reheated for hot holding

Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Veal bone broth was reheated to 165 for hot holding

Observed expired Food Manager Certification. Must be certified within 30 days

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Provided procedures

Observed several employees with jewelry on their arms while preparing food. One employee had on a watch another had on a bracelet. Advised PIC that the only jewelry that can be worn on the hands or arms are a plain band ring band on finger.