Food Inspections

NGMC Gainesville Tower 1 C/O Unidine Corporation

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: Salad was observed cooling covered in the walk in cooler. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. Note: Salad was uncovered during the inspection. 1. 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. Note: Salad was uncovered during the inspection. 12B - personal cleanliness 511-6-1.03(5)(g) - jewelry (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: An employee was observed preparing food with Hamburgers with a Bracelet on. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: The bracelet was removed during the inspection.

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