- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. The temperature of the cheese was observed at 116°F in the holding cabinet (Thermotater). The PIC stated that the cheese was placed into the unit (without reheating it) at approximately 9:30 A.M. The PIC immediately reheated the cheese sauce in the oven.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The roast beef in the hot holding unit (Thermotater) is hot holding at improper temperatures. Observed the temperature of the roast beef at 129°F. The PIC immediately reheated the roast beef in the oven.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures at the sandwich make line (near slicer):
1. Swiss cheese-48°F,
2. Cheddar cheese-48°F.
The lowboy refrigerated prep unit located in this area is not operational and the PIC is storing cheese and other toppings in a container with ice. The food containers were observed stored on top of the ice. The PIC relocated some of the food to the sandwich prep unit and stored the other food containers submerged in an ice bath.
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: The following equipment was observed in a state of disrepair and not operational:
1. Steamer,
2. Delfield lowboy reach-in cooler (near slicer),
3. Delfield lowboy reach-in cooler (next to Delfield reach-in cooler).
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket in the Victory reach-in freezer and the door gasket to the walk-in cooler are in poor repair (broken).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/06/2016 | Routine | |
Discussed the following with the person in charge (PIC):
1. Cleaning frequency of the slicer used for the roast beef.
2. Recommended providing ice scoops for the beverage dispenser ice bins.
Observed the excellent cold holding temperatures of foods and date marking of ready to eat foods.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. The ice scoops in both beverage dispenser ice bins were stored with the handle in contact with the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked potatoes hot holding at improper temperatures. The temperature was 115°F. The PIC stated that they were placed into the warmer more than 4 hours ago but noticed that the warmer had not been turned on. She discarded all of the potatoes.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The large cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed the meat slicer that is in continuous use throughout the day not cleaned and sanitized after 4 hours of use. The person in charge stated that she began using the slicer (for the roast beef) at 10:30 A.M. and as of 3:30 P.M. it had not been cleaned and sanitized. The PIC began to break down the slicer to clean and sanitize it.
Correction: Equipment and utensils that are in contact with potentially hazardous foods must be cleaned and sanitized every four hours unless the equipment and utensils are held at 135°F or above or 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Both fans in the kitchen (dust buildup),
2. Can opener base,
3. Unused slicer in the dry storage area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed employee's purse and coat stored next to clean equipment on the equipment storage shelving. The PIC relocated the purse and coat to the employee break/locker storage area.
Correction: Store employee's personal belongings in an area separate from food, equipment, and utensils.
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01/29/2015 | Routine | |
Good use of handwashing and glove use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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07/22/2014 | Risk Factor | |
Reviewed reheating times and temps. Reviewed employee health. CDC handouts observed and 1B form used. Reviewed hot holding and cold holding temps. Reviewed cooling temps.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The roast beef was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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03/13/2014 | Routine | |
Recommend Temp checks of all items in Beef Holding cabinets hourly or every two hours in order to make sure holding appropriately. Monitor hot holding temp of cabinet. Cook, cool and reheat: roasted chicken
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roasted Chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Rapidly reheat item to 165 degrees for 15 seconds.
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10/23/2013 | Risk Factor | |
No critical violations. Discussed employee health. handouts observed and 1B form in use. Gave OEHS employee health booklet. Discussed items cooked, cooled and reheated. reviewed temperature logs from HAACP for beef cooking and hot holding while on slicer. All records within proper limits. REcommend taking hot holding temps every 4 hours of hot box since items left in during day and night. Temperature logs for equipment observed as well. Fire suppression observed with October 2012 tag.
No violation noted during this evaluation. | 02/12/2013 | Routine | |
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