ST-THE COHO

Measured chicken broth cooling in a plastic container covered by sheet pans at 80F. Measured bags of pre-portioned penne butter pasta stacked and covered in plastic container in walk measured between 55-60F. [CA] Cool food rapidly by filling container 4 inches or less for liquids, for solid food 2 inches or less. If cooling larger cuts of meat, cut meat into smaller pieces (pork belly). Recommend to time label when cooling process begins for each food or use timers. Recommend to provide at least 2 ice wands to assist with cooling liquids. Cooling hand out provided. [COS] Chicken broth was discarded in trash and penne pasta was removed from bags to cool rapidly on sheet pan, single layer.

Observed goose neck faucet at 3 comp sink unable to reach all 3 basins of 3 compartment sink. [CA] Extend goose neck faucet by installing it closer to the faucet and/or install a goose neck faucet extension piece.

Measured chlorine at dishwasher at 0 ppm. [CA] Maintain a minimum of 50 ppm chlorine. Manually sanitize all food equipment/utensils at the 3 compartment sink at 200 ppm quat. ammonium until unit is repaired. Manager contacted Ecolab during inspection.

Observed goose neck faucet that is unable to reach all 3 basins of 3 compartment sink.[CA] Extend goose neck faucet by installing it closer to the faucet and/or install an attachment so it's capable of reaching all sinks (hose is not approved).

Measured stacked tamales between 45-50F covered with foil cooling inside the upright unit. [CA] Cool foods rapidly using single layers, uncovered. [COS] Food was transferred to a baking sheet, single layers and cooled in unit.

Observed 1 electric induction burner used to warm/make soups without required hood ventilation unit. [CA] Discontinue use of induction unit or submit plans to install a hood.