Students shop for the food at Costco on Mondays and Wednesdays. Sandwiches, salads, and wraps are prepared on Tuesdays and Thursdays between 10:30 a.m.- 1:00 p.m.
Cut lettuce & spinach just washed at 66-68 F. Once leafy greens are cut they must cool to 41 F and below within 4 hours and maintained at 41 F and below thereafter.
- Package Integrity
Observation: A couple of dented cans of kidney beans were found in the cabinet. Do not buy cans that are dented on their top, bottom or side seams or that are so badly dented that they are pinching.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Time/Temperature Control for Safety Food, Cold Holding
Observation: Buffalo fried chicken and turkey deli meat cold holding at the improper temperatures of 51 F and 44 F respectively inside the "Hoshizaki" two door refrigerator. The bag of fried chicken had been left out on the counter for too long and the refrigerator is being opened and closed constantly at this time. Ensure that this refrigerator can hold foods at 41 F and below.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Temperature Measuring Devices (corrected on site)
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. I left the facility with a metal stem food thermometer.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided. I left the facility with my remaining chlorine test papers. Ensure chlorine concentration is maintained at 50-200 ppm.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Single-Serve and Single-Use Articles, Use Limitation
Observation: Manufacturer hommus and feta cheese containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting is under the refrigerator and a couple of food prep tables. Relocate the refrigerator or un-install the carpeting under the refrigerator and tables.
Correction: A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Requirements and restrictions regarding floor carpeting are intended to ensure that regular and effective cleaning is possible and that insect harborage is minimized. The restrictions for areas not suited for carpeting materials are designed to ensure cleanablitiy of surfaces where accumulation of moisture or waste is likely.
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10/09/2014 | Routine | |
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