3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding. All foods in the steam table are reheating at inspection. No items were properly reheated to at least 165F before being placed into the steam table for hot holding. Foods were removed and reheated on the stove top to at least 165F at time of inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed aus jus dated 10/13 and turkey dated 9/29 in the walk in cooler. Employee stated that the turkey had been pulled from the freezer yesterday and that the aus jus was recently made but placed into a container that was used for an older batch. All containers must be properly washed, rinsed and sanitized after each use and before new food is stored in them. Items that have been frozen must be date marked to indicate how many days the product was made/opened before frozen and then dated again once they are pulled from the freezer. Foods may only be held up to 7 days all together under refrigeration, including the days before freezing.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up on wire racks in walk in cooler, on cappuccino machine interior, and on bulk food bins in dry storage.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed build up on walls in the facility. Pay special attention to walls behind and underneath equipment, walls where brooms are stored, and the wall near the dry storage room entrance.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-October-2018
| Comments |
|---|
| * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Observed improper reheating of food for hot holding. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. X - P - Chemical: Toxic materials are properly identified and stored. |