SOUPER JENNY CHAMBLEE

1 finding recorded on Sep 15, 2026. 1 marked corrected on site.

1. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Cooked beef sandwiches cooling on a rack at room temperature at 46F during the inspection. PIC stated it was prepared at approximately 9 a.m. and would be reheated in the oven when space became available, then placed in the warming cabinet.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Cooked beef sandwiches cooling on a rack at room temperature at 46F during the inspection. PIC stated it was prepared at approximately 9 a.m. and would be reheated in the oven when space became available, then placed in the warming cabinet. CA: (e) Cooling Methods. 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. COS:PIC moved the beef sandwiches to the walk-in cooler during the inspection. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.