GILLSVILLE CAFE

Observed clean pans to be stacked on top of one another, preventing them to properly air dry. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food COS: PIC instructed employee to position the dishes to air dry.

Observed a bowl cucumber salad (with tomatoes) and slaw to be cooling, while tightly covered, located in the reach-in underneath the open top cooler. Also observed raw chicken and raw tenderloin to be cooling while tightly covered, located in the reach-in next to the fryer. 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: Employee voluntarily uncovered all food items, mentioned above, to ensure effective cooling occurs. Check temperature log for cooling curve.