Food Inspections

El Sabor De Oriente Restaurant

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: Yes Inspector Notes: Observed recently prepped shredded cabbage, pico de gallo, and sliced tomatoes to be in a cooling state on countertop with no cooling method. 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: Inspector advised PIC to place food items in an ice bath. Employees were educated on effective cooling methods.

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