D' Floridian

5 findings recorded on Aug 26, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed time/temperature control for safety foods not cooled to 70°F within 2 hours. See temperature 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: Foods were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed time/temperature control for safety foods not cooled to 70°F within 2 hours. See temperature 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: Foods were discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed pork cooling in a metal pan in an ice bath on a prep table in the kitchen. Observed pork broth cooling in a plastic container in an ice bath in the vegetable sink (without being stirred). 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: The person in charge was educated on…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed pork cooling in a metal pan in an ice bath on a prep table in the kitchen. Observed pork broth cooling in a plastic container in an ice bath in the vegetable sink (without being stirred). 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: The person in charge was educated on the proper cooling methods.

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed aluminum foil being used as a liner on multiple prep surfaces in the kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: The aluminum foil was discarded.

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(i)

   Observed aluminum foil being used as a liner on multiple prep surfaces in the kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: The aluminum foil was discarded.

   Official report · Item 15A ↗

   Correction status not recorded

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