Nov 6, 2025
Routine
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed romaine and mixed spring lettuces that were prepared at 11:00 am being used to serve to public. Observed lettuce in the walk in cooler cooling with lid tightly secured on container. 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 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: The lids were removed from tightly secured lettuces. The lettuces that were sitting in the cold holding line to serve were placed in a container and placed in the walk in cooler.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed multiple food employees handling foods while wearing watches and/or bracelets. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Every food employee wearing a watch or jewelry removed them and washed their hands before continuing to handle foods.