Bashas'

Inspector notes: Observed cooked chicken parmesan, cooked sausage, cooked pork ribs, and marinara sauce covered and cooling in the walk-in storage box. With inspector probe thermometer the products measured between 57*F - 59*F. The person in charge stated that the cooling log with times and temperatures were accidentally destroyed prior to inspection. The person in charge voluntarily discarded the products at time of inspection. Discussed with the person in charge that acceptable methods of cooling include: placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient

Inspector notes: Observed fan guards in the walk-in beer cooler with excessive organic matter build-up on them. Discussed with the person in charge that the cleaning frequency be increased to preclude the accumulation of soil and debris