ASHLEY MACS health score and inspection history

(A) Use rapid cooling equipment and shallow pans that facilitate heat transfer when cooling food./ A six inch-deep lexan container of pasta salad measuring 49F-51F, found cooling >3 hours on the top rail of the make table cooler, was broken down into 2 shallow containers and placed into WI cooler to continue cooling. CEASE using the top rail of the make table cooler (which is a cold holding device, not a refrigerator) for cooling food and use the WI cooler for this purpose. Load food onto the top rail of the make table coolers only after food is fully cooled to 41F<.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs have not registered their certifications with JCDH (the establishment was notified on inspection 21 MAY 2025 to implement compliance with this requirement).