Andretti Karting and Games

What the inspector found

• 6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.
• 6-1C: .04(6)(d)Multiple containers of cooked cheese dip not cooling at a fast enough rate to cool properly (see temperate 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: Proper cooling methods were provided.
• 11A: .04(6)(e)Facility using improper methods for cooling cooked cheese dip. Foods cooling at room temperature for 40 minutes, then cooling in the walk in cooler while covered and stacked closest to the door in the walk in cooler. 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: Foods were uncovered and placed close to the walk in cooler fans. Also recommended stirring foods or placing in the walk in freezer.
• 15A: .05(6)(a)The ambient air temperature of the raw chicken prep cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

As listed in the inspection report.