All food in the cooler was reading at 41 F, other than the egg blossoms that were made 2.5 hours earlier. Only food that is at 41 F or below should be placed in this cooler. Quick chill product in an ice bath and/or by utilizing the freezer.
No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
The operator provided a digital metal probe thermometer, quat. test . strips and a posted Employee Health policy at this time.
- Cooling Methods
Observation: The methods used for cooling were not adequate (portioned closed containers of turkey chili were observed cooling at room temperature, at the front service counter).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple TCS food products stored in the front display cooler and held > 4 hours were cold holding at improper temperatures. The operator removed and voluntarily discarded the TCS food products.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple TCS food products were cold holding between 46F - 51F and the ambient air readings within the front display unit measured 50 degrees F. The unit was taken out of service at this time.
Correction: Repair the front display unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the front display unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/24/2016 | Routine | |
Data logger was placed in the display cooler to monitor the temperature over the weekend. Will return Monday to pick up data logger.
Placing product that is still in the cooling process in the refrigerator, may cause an increase in ambient air temperature. Items that were cooling were voluntarily discarded.
New gasket and magnet had been added to the cooler, however new gasket does not create a tight seal. Maintenance technician for the facility was going to replace gasket to create a tight seal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods on the middle and bottom shelf cold holding at improper temperatures. Do not put hot product in the refrigerator. This will cause an elevation in ambient air temperature of the unit. Foods were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ambient air temperature of the display cooler noted at 45 F.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/16/2015 | Follow-up | |
Refrigerator was emptied and turned off to defrost. Will return on/about 10/16/15 to check on cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the display cooler cold holding at improper temperatures. All foods in the cooler were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the refrigerators and freezer were not properly located in the warmest part of the unit. Thermometers in the refrigerators/freezers should be located in the front of the cooler.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the display cooler noted at 50 F. Gasket on this cooler needs to be replaced.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/05/2015 | Routine | |
Notes:
1. Have the display case checked out immediately. Some ice build-up noticed inside of the unit. ALL product in the unit was found above 41 F. Move product to other refrigeration units until this one can be serviced and has shown it can maintain temperatures under 41 F. Check the temperatures in this unit daily since it has a history of running high.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food items stored in the display case cooler cold holding at improper temperatures. Measured at 42-52 F.
Correction: Move all product out of the unit immediately and defrost it. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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05/21/2015 | Routine | |
Hot foods CANNOT be placed in any refrigeration unit without heating up all other food items in the refrigerator. Refrigerators are designed to MAINTAIN cold and not to achieve cold.
Tomato soup was reheated to 165 F for 15 seconds while the inspector was present, and the cooling process was restarted. Place ice wand in the center of the soup, and surround the outside of the pot with ice/water bath. Stir every few minutes to increase the speed of cooling.
Hardboiled eggs were submerged in an ice/water bath to finish up the cooling process within the alloted 6 hour period.
There was no way to determine exactly how long the foods in the display case remained in the temperature danger zone with hot foods being added to the case throughout the day. Those food items are noted above as being discarded. The facility does not have large refrigeration units that can 'blast chill' warm product.
PLEASE REVIEW PROPER COOLING METHODS WITH ALL STAFF!!!
- Critical: Cooling* (corrected on site)
Observation: Hardboiled eggs, burrito bowls, and tomato soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling burrito bowls, hardboiled eggs, and tomato soup were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad, egg blossoms, hummus, mexi wraps, orzo, spinach tartlet, slimdown sandwiches, and yogurt parfaits cold holding at improper temperatures in the clear display case. Hot food that was not cooled properly was stored in the same refrigerator heated up all the contents of the refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Off by 32 degrees.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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01/12/2015 | Routine | |
The BA low cooler actually broke after the inspector left on 9/22, and the unit has been repaired and is operating normally now.
The 2-door low cooler in the outside snack bar has also been defrosted and is operating normally. No PHFs are being stored in the outdoor left Pepsi RIC until Pepsi comes to work on the unit. Door seals need to be replaced at a minimum.
Discussed the need to maintain strict cleaning standards at the outdoor snack bar even when it shifts to only operating on the weekends.
No violation noted during this evaluation. | 09/24/2014 | Other | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Employee health policy is in place, and reviewed with staff on duty.
Notes:
1. Ice was discovered in the back of the BA low cooler, and some packaged food was blocking the air vents in the back. Staff is emptying the unit, unplugging it, and defrosting the entire unit. Please clean out the unit while empty, and then plug it back in to ensure it is maintaining temperatures under 41 F. Smoothie mixes containing any milk or egg product were discarded for safety.
2. The facility does have a system for date-marking prepared foods. Staff have simply dropped dating commercially-processed ready-to-eat foods (ie. open deli meats, sliced cheeses, precooked chicken)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Mexican rice/vegetables, ice cream mix, and (smoothie) pina colada mix cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed open deli meats, sliced chicken breast, and sliced cheeses in the refrigeration units were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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09/22/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, steramine tablets, and test kit. Reviewed employee health with staff on duty, and verified signed FDA forms 1-B are up-to-date and on file.
Display case is currently empty, and under repair. Parts have been ordered.
Deli meats, made/portioned products, baked goods are already date-marked. Add open sliced cheeses and opened precooked/sliced chicken to the items requiring a date mark.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of the 2-door low freezer has accumulations of ice and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/13/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Reviewed prohibition of bare hand contact with ready-to-eat foods and the need to wear gloves, use tongs/deli tissue paper.
***Suggest lowering the thermostat on the display case a few degrees. Food is holding a little high, and with the unit having regular in/out traffic the temperature must be lower to maintain product at 41 F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food items in the display case are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/07/2014 | Routine | |
When cooling foods recommended ice baths and ice wands.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash and rinse muffin pans without following up with sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/19/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Some ponding of water noted in the bottom of the Pepsi clear cooler. May indicate a problem in the unit, so continue to monitor.
Consider cooling the egg blossoms at room temperature for 20-30 minutes prior to placing them in the display case. You don't want to heat up the other products in a refrigeration unit.
No violation noted during this evaluation. | 05/01/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
No violation noted during this evaluation. | 01/16/2013 | Routine | |
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