May 22, 2026
Routine
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: EHS educated PIC on their responsibilities to maintain AMC and provided copy of CFSM/PIC responsibilities.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed cooked steak prepared at 10:00am to be in cooling state while fully covered in standing RIC. Observed shredded lettuce prepared at 10:00am being used for service while in a cooling state. 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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. Corrective Actions: PIC immediately placed cooked steak and shredded lettuce in standing RIF to facilitate rapid cooling. See temperature log for cooling curve.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
No chemical test kit provided when using QAC chemical sanitizer at three-compartment sink. No proper chemical test kit provided for measuring the concentration of the chlorine sanitizer solution used for wiping cloths in dining area. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Corrective Actions: EHS measured concentration of sanitizing solutions and confirmed concentrations were within range. PIC to order proper test strips for QAC and chlorine sanitizing solutions.