May 11, 2026
Routine
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Cut lettuce and boiled eggs observed cooling covered in reach in cooler and walk in cooler units.
511-6-1.04(6)(e) - Cooling Methods (Pf, C)
(e) Cooling Methods.
- 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. Both food items were uncovered during the inspection.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Mop head observed not hung to dry.
511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C)
(10) Protection of Clean Items.
(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:
- Shall be air-dried or used after adequate draining before contact with food;