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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Facility still needs to ensure all fresh cut ingredients are being date marked on the day they are prepared. Mark items for disposal 7 days from the date of opening or preparing to limit growth of potential pathogens.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.

3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Repeat Facility still needs to obtain a probe style thermometer that will record temperatures at least from 40F to 100F for use when cooling bulk items, such as chili or soup.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat Facility has incorrect test strips for the sanitizer that is being used. New test strips shall be ordered to ensure proper sanitation of food contact surfaces. Currently using ammonium based sanitizer and have chlorine test strips.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 13-January-2017


The following violation(s) have been corrected since the last inspection.
3717-1-03.3(H)/Reheating for hot holding.
Employee states that when reheating chili for hot holding, it reaches 140F. Discussed that when reheating anything it must reach an internal temperature of 165F and when held hot after that it must be maintained above 135F. Ensure proper temperatures are reached to prevent growth of harmful bacteria.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-03.3(A)(1)/Raw animal foods - cooking
Person in charge states that when cooking chili, it is only heated to 140F. When cooking chili, the ground beef must be cooked to 155F for a minimum of 15 seconds. Ensure internal temperature of 155F is reached to destroy any harmful microorgaisms.
To prevent the growth of pathogens, raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule .
3717-1-03.4(D)/Cooling - temperature and time control.
Employee states that chili and other soups are cooled by removing from hot well and sitting on counter to cool enough before being placed in cooler overnight. Discussed with employee proper cooling. Item must be cooled from 135F to 70F within two hours and from 70F to 41F or lower in four hours. A maximum of 6 hours is allowed for cooling. To cool more quickly you may employ one of these methods: 1) separate into smaller portions, 2) use an ice bath, 3)place item in freezer, 4) use an ice paddle, or any other effective means of cooling.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
Comments
Cooling, reheating, and cooking violations have been corrected. Employee demonstrated adequate knowledge of food handling- is signed up to take servsafe class soon.