J Buffalo Wings

Inspector notes: Observed raw tilapia held in walk-in within a small portable cooler at 50F, invoice for raw fish delivery dated 9/25/25. CA: Time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC discarded Tilapia, advised store on shelves rather than in small portable coolers in order to enable proper airflow and cooling.

Inspector notes: Observed 3 large containers of rice, full to brim and covered. Informed by PIC that rice was cooked yesterday and placed as-is in walk-in cooler to cool. All 3 containers were above 41F, ranging from 44F to 50F (see temperature log). CA: (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC discarded all 3 containers upon request. Advised PIC to reduce the amount of rice cooled in each container and keep uncovered in cooler for first few hours of cooling, until it reaches a safe temperature (41F).

Inspector notes: No records available for time as public health control, observed time log but no written procedures. CA: if time without temperature control is used as the public health control ... written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Advised PIC that written procedures must be made and kept on the premises. Discussed with PIC to write and email procedures to Linda Marrazzo Perez by October 7, 2025

Inspector notes: Observed pooled egg in tall container at 43F and full pan of egg noodles at 72F. PIC stated both were prepared this morning. 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:...