Cava

Inspector notes: Observed lamb that was recently prepared tightly covered during the time of inspection. 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 i...

Inspector notes: CA: After cleaning and sanitizing, equipment and utensils, they shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Observed wet lids and containers being stacked while still wet in the dish area.