- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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7/8/2009 | Routine - Food | Emergency Order Callback Complied |
- Critical. Observed food stored on floor bag of onions and other foods inside containers in walk in cooler. Repeat Violation.
- Critical. Observed uncovered food inside walk in cooler several meats.
- Critical. Observed soiled reach-in cooler gaskets/ throughout kitchen.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue/ throughout establishment .
- Observed build-up of food debris, on shelving undernearh prep tables throughout kitchen.
- Critical. Observed roach activity as evidenced by 20 live roaches found throughout kitchen.2 inside prep table drawer in cooks line where utencilS are stored,3 underneath handwashing sink near prep area table,2 underneath prep table in cooks line ,10 underneath reach in cooler in kitchen coming out of wheels ,3 in corner coving area near reach in cooler and table where open packages of foods are stored
- Interference/obstruction with the inspector's right of entry and access at any reasonable time.( OWNER OF ESTABLISHMENT MADE THREATS TOWARDS THE INSPECTOR STATED HE WAS GOING TO KILL ME AND OTHER FOUL LANGUAGE WAS USED,THIS OCCURRED DURING INSPECTION AND LIVE ROACH FINDINGS) IMEDIATELY VACATED PREMISES AND CALLED POLICE.
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7/7/2009 | Routine - Food | Emergency order recommended |
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