3717-1-03.4(E) / Cooling methods - temperature and time control.
Critical Observed improper method for cooling TCS foods. Discussed proper methods during inspection.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Lunch meat in reach-in cooler at the bar was not properly date marked.
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. Correct By: 24-Apr-2015
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical There is no test kit available for measuring the concentration of the sanitizer.
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. Correct By: 27-Apr-2015
3717-1-06.2(B) / Handwashing cleanser - availability.
Critical Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 24-Apr-2015
3701–21-25(I) OAC / Level one certification in food protection
The FSO did not have a person in charge that had completed a Level One Certification course.
Please ensure the proper food employees acquire this training within 30 days of hire or prior to hiring. Correct By: 31-May-2015
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Commercial grade equipment shall be used - observed crockpots that were for household use only.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Please start replacing with commercial grade equipment.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized. Nozzles on pop machine shall be sanitized every 24 hrs. No sanitizer avail at bar.
Equipment food-contact surfaces and utensils shall be sanitized. Correct By: 24-Apr-2015
Facility Type: Seasonal Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-April-2015
| Comments |
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| Banquet hall is just starting up for the season and does not have much food prepared yet. Please ensure critical items are resolved prior to serving food. |