9292 BBQ

What the inspector found

• 6-1C: .04(6)(d)Observed multiple pans of macaroni salad cooked the previous night that were not cooled to 41°F (5°C) within 6 hours. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Pans of macaroni noodles were discarded.
• 11A: .04(6)(e)Observed 5 containers of macaroni salad cooling in covered plastic containers, full to the top, and stacked on top of each other on the bottom shelf of a reach-in cooler in the kitchen. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on the proper cooling methods.
• 14B: .05(10)(e) 1,2,4Observed cups and metal pans stored clean, stacked wet in the kitchen. ****THIRD CONSECUTIVE REPEAT**** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and be covered or inverted. (C) Corrective Actions: The cups and pans were rewashed, sanitized, and stored in a self-drying position.
• 15A: .05(1)(i)Observed severely rusted shelving over the prep sink in the second kitchen storing clean dishes. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Dishes were removed, rewashed, and sanitized. The shelves were removed and discarded.

As listed in the inspection report.