3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed bulk portion of chili and chedder soup do not have a date mark. Date mark all ready-to-eat food so food can be used within 7 days to prevent illness
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed chicken taco meat and beans that had expired dates. Discard food once the food expires, for in house prepared ready to eat food, you have 7 days to use or discard.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed several bulk foods cooled onsite (chili, beans). When cooling bulk foods, separate into smaller portions and place in thin shallow pans to allow food to rapidly cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Operation needs to upgrade license to risk level 4 if you want to continue to cool and reheat bulk food such as soups. .
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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-February-2016
| Comments |
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| Roast beef 40F, Chili 163F, hot dogs 147F. Chili (cooled) 31F. Beans (Walkin cooler, 34F) Sanitizer at 200ppm. Gloves and thermometers in use. Prep areas and equipment kept clean. Stainless prep tables now available near prep areas - good. Observed large portions of soups in walkin cooler. Operation is a Risk Level 3 and can only heat / serve bulk foods and is not approved to cool and reheat bulk foods such as soups. Operation may cook bulk portions and freeze into smaller portions. |