Ironwood

Comment 5 - Inspector General Comment

When cooling soups and other food items remember to follow the following process: 140F - 70F within 2 hours 70F - 41F or below within 4 hours When monitoring the food items being cooled I would suggest implementing a system or a cooling log that identifies when the food items begin the cooling process. Either a dry erase board or a paper log in the prep kitchen to make those notes so that prep staff can accurately monitor the entire process and ensure proper cooling has been accomplished.

Comment 3 - Overall good

SANITIZATION OF EQUIP. AND UTENSILS Critical

An inadequate amount of chlorine sanitizer was noted in the final rinse of the main level bar dish machine.

EMPLOYEE PRACTICES

A personal beverage was observed in an improper location.