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 food in the small prep top cooler bottom holding at 43F.
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 Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed several TCS ready to eat items stored for 8 days.
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.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. The sanitizer in the kitchen and the bar was low. All sanitizer must maintain 200ppm quat, or 100ppm chlorine.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-07.1(A) / Storage: separation.
Critical Observed improper storage of chemicals. Observed cleaner and soap stored above the pop complex.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed ice wands and ice cream uncovered.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods. Observed cheese sauce cooling at 96F sitting out at room temperatures. Once the TCS food items reaches 135F it must have a active cooling procure. The cheese can be placed in shallow pans in the walk in cooler, use ice wands, or ice baths in the prep sink.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-July-2015
| Comments |
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| See CCP for temperatures Note) Observed some absorbent material in the facility, tape on the 2 dr cooler, and a towel under some items in the kichen. All surfaces must be smooth, easily cleanable, and non absorbent. . Note) Observed some rust on walk in cooler shelves. All surfaces must be in good repair. Observed thermometers Observed gloves and hair restraints Observed sanitizer test strips Observed sanitizer in dish machine 50ppm chlorine |