3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed 3 different containers of turkey marked with yesterday's date at 47F. Salad bar items were at 47F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed egg salad marked for 9 days instead of the maximum 7 days - 9/13-9/21.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and Complaint
Inspection Date: 13-September-2017
| Comments |
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| Nature: Patient for three weeks has confirmed listeria as of 9/8/17. All ready to eat foods including deli meats and produce were stored properly - 6" off the ground and above raw meats. Food is supplied by approved sources - Gordons Food Service is the only supplier for all items. Proper date marking reviewed with staff - 7 maximum days on required items. Proper food handling reviewed with staff - portion control, one task per person at one time. Only bring out a working supply that one person can handle in short amounts of time- one container verses three. Thermometer available to monitor temperatures - temperature logs in place. All produce is washed in the designated food preparation sink. The food prep sink is only to be used for food - no other items can be stored here. Wash and sanitize sink before and after each use. Observed proper hand-washing taking place during inspection. Observed gloves being used to handle ready eat foods. Hair-restraints were worn on food handlers. Dish machine was reaching required final rinse temperature. Sanitizer verified at 200ppm quat in both buckets on the line and in the three compartment sink. No employees have reported being ill in the last few weeks. Employee health policy in place. |