ROUTINE INSPECTION
2 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Hood filters have dust build up and around the walls at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
- K09: Proper cooling methodsCritical
Rice within plastic tray was measured at 57*F at the time of inspection. Per PIC, it was cooled at 1:00PM. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Rice was VCD. Form provided.