Health Report #102830

Establishment Name: Slurping Turtle
Report Date: 06/12/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Cooked food(s) cooled walk in cooler shelf From 70 degrees f to 41 degrees F for more than 4 hours Observed four 5 gallon containers of cooked chicken stock in wic with internal food temperatures of 49-55f (all stock containers were made last night per pic). All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans and ice baths/ice wands before placing hot food in wic. Pic corrected by discarding all stock containers at time of inspection. Violation corrected
Critical Cooling Methods Food item(s) cooled walk in cooler shelf Improperly Covered Observed several covered 5 gallon plastic containers of stock cooling in wic. To correct, staff need to be utilizing shallower pans, ice baths and/or ice wands and leave food containers uncovered while cooling food in wic. Whatever cooling method you employ, staff need to be monitoring food as it passes through the temperature danger zone. Pic corrected by discarding stock containers and educating staff on proper cooling methods at time of inspection. Violation corrected.