Food Inspections

Gillsville Cafe

Inpection Notes

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a bowl potato salad to be cooling, while tightly covered, and without an effective cooling method in place . 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 placed the bowl of potato salad in an ice bath to ensure effective cooling occurs. Check temperature log for cooling curve. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(d) - nonfood-contact surfaces (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed black build-up on the gaskets. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean gaskets and ensure that they are cleaned in regular intervals, so accumulation does not occur. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the hand sink, prep sink, 3-compartment sink, pre-rinse sprayer and restroom sink, to have a water temperature of 94F, 88F, 94F, 90F and 93 respectively. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: Hot water heater was adjusted. See water comments for corrected temperatures.

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