Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: @FOOD@ 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 prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
11/24/2014
Routine
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Sour cream and beef cold holding at improper temperatures in the Coca-Cola cooler and the GE small refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
Equipment - Good Repair and Proper Adjustment Observation: Coca-Cola refrigerator and GE stainless steel refrigerator were observed in a state of disrepair and damaged. Both not holding food at 41 degrees or less.
Correction: Repair the refrigerators 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 refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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