- Cooling foods are stored properly
Observation:Cooling foods were at room temp upon arrival.
- Foods are cooled using appropriate methods
Observation:Operator is not using proper methods for cooling.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:prep cooler is not capable of cooling foods properly at the time of visit. Mobile unit is in excess of 80F, ambient air temp within cooler is checked at 58-60F
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Several food items sitting out within the unit. ie-rice prepped in a.m. @ 100F
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:previous inspection- public health risk factor violations. Food Safety certification required within 6 months or sooner.
- Bare hand contact with ready to eat foods
Observation:observed bare hand contact with ready to eat foods. Additionally, handwash sink was completely dry.
- Hand drying provided
Observation:
- Outer openings are protected
Observation:door was open during operation.
- Demonstration of Knowledge
Observation:many repeat violations...bare hand contact with ready to eats...improper cooling...food temps between 50-100F, cooler only at 68F
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:prep cooler is not holding foods at 41F or less. Most items are temping at 50 or higher (up to 100)
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: unable to identify correlation between dangerous temperatures and foodborne illness.
- Safe, unadulterated, honestly presented
Observation:Many food products temperature abused. Items that could be salvaged were moved to adjacent Prime Mart walk in cooler.
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07/10/2015 | Regular |
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