3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection PIC unable to demonstrate knowledge of temperatures and times for safe cooling. Cooling procedure, times and temperatures told to PIC during inspection.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food in cold holding unit and walk-in cooler was uncovered; raw hamburger in walk-in cooler was stored above ready-to-eat food. Uncovered food was covered and hamburger was moved to bottom shelf during inspection.
3717-1-06.1(M) / Outer openings - protected.
Repeat Daylight visible through corner and side gaps in back door. Ensure all outer openings are protected from pests by sealing around door frame.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Door gasket on orange juice cooler was damaged. Ensure all door gaskets are intact to ensure appropriate seal between door and cooling unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-July-2022
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| Discussed violations with Person In Charge. Make sure that when cooling, food is brought down to 70 degrees Fahrenheit in two hours and then down to 41 degrees Fahrenheit in four hours. Refrigerating food in shallow pans is one acceptable method of cooling. Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. **PERSON IN CHARGE WASN'T AWARE OF PROPER COOLING PROCEDURES, TIMES AND TEMPERATURES; INFORMATION GIVEN TO PIC DURING INSPECTION.* II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC.*PERSON IN CHARGE WASN'T AWARE OF PROPER COOLING PROCEDURES, TIMES AND TEMPERATURES; INFORMATION GIVEN TO PIC DURING INSPECTION.* V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. *FOOD WAS STORED UNCOVERED, RAW HAMBURGER STORED OVER RTE FOOD; FOOD WAS COVERED AND RAW HAMBURGER WAS MOVED DURING INSPECTION* VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. Faciliy was in compliance for all other points. |