| 3717-1-03.4(E) / Cooling methods - temperature and time control. Repeat Corrected During Inspection Observed improper method for cooling TCS foods. Observed sausage links cooked this am started to cool at 9am, temped at 1:30pm at 62*F in 1/4 pan full in depth, with plastic cover secured to product creating condensation. 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. Had PIC pull remove to wider panand place into walk in for return of cooling. IF product does not reach 41*F by 3:00 will need to re-heat to 165*F for 15 seconds and start cooling process again or discard product.  |
| 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 sausage links and corned beef in walk in and reach ins with exp dates past 7 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. Educated on proper date marking 7 days including day of opening or preparation. |
| 3717-1-04.1(K) / Food temperature measuring devices - accuracy. Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Two of 3 available thermometers in facility were not in calibration when using an ice water bath method. To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use; Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit in the intended range of use. Properly refer to manufacturer's manual for proper calibration. Can be within +/- 2*F. |
| 3717-1-04.4(B) / Cutting surfaces. Repeat The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Observed cutting boards on steam table to be severely scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or refinish cutting boards. |
| 3717-1-04.4(D) / Warewashing equipment - cleaning frequency. The warewashing equipment and/or components were not cleaned at the required frequency. Observedinside of warewasher to contain hard water residue. A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule. Properly delyme and clean inside of warewasher. |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed can opener blade to contain food residue. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Had PIC pull from use and properly lean in warewasher. |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed hinge to lid of ice cooler to contain brown residue. Nonfood-contact surfaces of equipment shall be kept clean. Properly clean hinges and lid. Instructed PIC on proper washing, rinsing and sanitizing within cooler itself due to size. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Observed accumulation of soil residue on nonfood-contact surfaces. Observed shelf under dirty trays for pre rinse station to contain food spillage. Corrected during inspection. Observed inside of Victory freezer to contain food resiue. Observed seals to freezer and refrigerator to contain mildew and soiled residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean non food contact surfaces throughout. |