The following risk factors were assessed:
1.Cold holding-satisfactory,except pizza sauce at 60F.Pizza sauce will be on TPHC policy from now on.
2.Hot holding-Chicken wings are now cooked to order.
3.Cooling-satisfactory.
4.TPHC- all pizzas and calzones at the front counter are monitored.
No violation noted during this evaluation. | 11/06/2015 | Follow-up | |
A large stockpot of canned pizza sauce (67 F) is 2 hours into the cooling process in a refrigeration unit.. It appears that it may not cool properly and employee intervened by reducing the volume. It has been recommended many times during inspections that pizza sauce is cooled in the cans prior to opening the cans or volume is initially reduced to only 3 inches or less.to facilitate cooling within temperature parameters.Correct the violations within 10 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken wings are held at room temperature on a steam table that is not turned on. hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage(46F),meatballs(63F) are held in a 2 door,undercounterrefrigeration uint at improper temperature. .There is no thermometer located in the unit. Mozarella with sliced tomatoes are held in a 2 door salad, cold holding unit at improper temperatures. Sliced tomatoes with grreen beans, sliced tomatoes with cucumbers and pasta salad are held on top of a salad refrigeration unit, that is not operational and at improper temperature.Pizza sauce is stored on the counter at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or belo or discard if in danger zone greater than 4 hours.Provide a thermometers where needed..
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Assorted pizzas, for which time rather than temperature is being used as a contro,l were not monitored for discarded by the expiration time as required by their written TPHC policy..
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
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10/14/2015 | Risk Factor | |
Check portable steam table to ensure it is capable of hot holding at 135 F or greater.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Person in charge is not aware of th employeee reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. He is not aware of the exclusion responsibilities for diagnosed illnesses.VDH Employee Health Guidelines were provided and discussed..
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.(3) exclue employess for the big 5 food borne illnesses and notify the health department..
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken wings are held on a steam table in hot holding at improper temperatures. The steam table is not turned on.
Correction: Reheat to 165°F then hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria Or discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage(60F), chopped meatballs (61F ) and pizza sauce(58F) are held on top of a non-working, cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or establish an ice bath method.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizzas for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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04/08/2015 | Risk Factor | |
Three refrigeration units are not operational for storage of TCS foods. There is pizza sauce in refrigeration unit at 39F. Canned marinara sauce (67F) in a large volume container is held in refrigeration unit until there is enough room on the stove to cook it. Cans were just opened 15-20 minutes ago. The intention is to cook,cool in an ice bath within 3 hours, and reheat. Issued permit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs((119F), marinara sauce(122F) are held in hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/11/2015 | Routine | |
Recheck of cold holding refrigeration units- Front counter unit and rear kitchen salad prep unit are not in use and it is their intention not to use the units for TCS foods. These units were serviced and temperature logs show adequate food temperature since 1-6-2015. Temperature logs for both units were recorded from 12-18-2014 to 1-09-2015 with a lapse between 1-26-2014 and 1-6-2015. If any unit is utiliized, temperature monitoring should occur until the unit is repaired or replaced, so as to be capable of holding TCS foods to 41 F or below at all times.
No violation noted during this evaluation. | 01/13/2015 | Follow-up | |
Pizza station refrigeration unit is not operational and pizza sauce(51F) and mozzarella (49F) are out at room temperature. Repair or replace unit or store these TCS foods in other refrigeration or on ice to maintain at 41F or below. Food items were refrigerated elsewhere. Three door Continental unit(front) is not maintaining cannoli cream(54F),garbanzo bean salad(52F) and salads with sliced tomatoes(52F) at proper temperature.Repair or replace unit or store these TCS foods in other refrigeration or on ice to maintain at 41F or below. Food items were relocated.Two door sandwich unit is not maintaining sliced tomatoes(49F) and butter pats(46F) at proper temperature. Repair or replace unit or store these TCS foods in other refrigeration or on ice to maintain at 41F or below. Food items were relocated. A risk control plan was implemented and temperature logs are to be recorded for 2 units for 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods are held in 2 refrigeration units for 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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12/18/2014 | Risk Factor Intervention | |
Recheck of cold holding-Temperature charts have been used to record every 3 hours: unit temperature recorded by viewing the data logger.food temperatures recorded with a bayonet thermometer.Data logger was removed. All TCS foods are held on the unit with ice and are at proper temperature.
No violation noted during this evaluation. | 10/23/2014 | Follow-up | |
Implementation of Temperature Charts- PIC agreed to monitor at least 2 TCS foods on top of unit every 2 hours for next 30 days and to take appropriate corrective action.Placed data logger in the unit to evaluate cold holding of the unit.
No violation noted during this evaluation. | 10/16/2014 | Follow-up | |
Recheck of Continental Refrigeration unit for prepared foods:
Unit is 46 F. TCS foods on top are: baked rigatoni-47 F,stuffed shells-43 F,breaded egg plant-37 F,breaded chicken-41 F,sausages-47-48 F(double layered),cooked onions/peppers-39 F,TCS foods on underneath are: mozarella-49 F,sliced tomatoes-48 F. Relocated TCS foods and re-iced top of unit.
No violation noted during this evaluation. | 10/15/2014 | Follow-up | |
Do not use this unit for TCS foods until it is serviced and capable of holding at 41 f or below.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands-cutting lettuce.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held on top and under a cold holding unit at improper temperatures: on top:stuffed shells-50F,pasta-49F,egg plant-52F,sausages-53F
Correction: underneath: breaded chicken-51F. Air temperatue of the unit is 52F.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration unit for prepared foods on line does not appear to be capable of maintaining TCS foods at 41 F or below. Repair or replace the unit within 10 days..
Correction: Provide additional refrigeration necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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09/23/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food handler was eating at a preparation table) in the kitchen in an area other than designated break area) while preparing/handling food or contacting clean food contact surfaces.
Correction: Consuming food must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Stuffed shells(47F),cooked sausages(76F),manicotti(46F), and baked ziti(76F) were held on top of a cold holding unit at improper temperatures. Other non-TCS foods underneath the top unit wer 55F. Operator stated unirt was refilled less than an hour ago.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the unit.
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09/03/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature, canned pizza sauce (18- # 10 cans in a large stock pot) is not being adequately cooled to prevent the growth of harmful bacteria. It was reduced to 4 bain marie and a large pot to cool with >3 " of volume. Cooked marinara sauce was at proper temperature today.;Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in a 2 door True refrigeration unit are held at improper temperatures-shredded cheese-43F.Thermostat was adjusted Monitor 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* (corrected on site)
Observation: The prepared ready-to-eat (RTE) breaded egg plant,breaded chicken,cut deli meats, and manicotti in the refrigeration unit are 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.
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06/06/2014 | Risk Factor | |
Garbanza beans were iced. Bayonet thermometer was calibrated during inspection.Discussed proper cooling methods. Pizza refrigeration unit is no longer used for storage of TCS foods. A new True refrigeration unit has been installed.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled, canned pizza sauce in a 50 gallon pot in a reach-in box(57F) appears not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Refrigerate cans of ambient TCS foods prior to opening. Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizzas and calzones for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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02/18/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Marinara sauce (53F), reheated on Sunday, is 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.Discussed proper cooling methods. PIC agreed to discard sauce.
- Cooling Methods
Observation: The methods used for cooling 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: Meatballs(56F) mozarella cheese(49F),sausage(49F) are held on top of a pizza station, cold holding unit(46F) at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the unit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door Continental unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Pizza station refrigeration unit does not appear to be capable of holding TCS fooda at 41 F or below, Assess whether refrigeration units are sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Repair or provide additional units necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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11/05/2013 | Routine | |
| No violation noted during this evaluation. | 08/16/2013 | Follow-up | |
Operator requested this appointment for assistance with cold holding interventions:
1.) TCS foods(sausage,cheese,bacon,meatballs,ham)are stored on top of a pizza station unit(39 F) with individual lids covering the foods and TCS foods are held at 36-40 F There is ice
formation in the well. No TCS foods are stored in the interior of the unit. Thermometer here reads 44 F.
2.) Chicken wings will be stored in a refrigeration unit, prepared to order
No violation noted during this evaluation. | 08/06/2013 | Follow-up | |
Recheck of temperature control on :
1.) Pizza Station Cold Holding Unit : Air temperature is reading 70 F. No TCS foods are held in this box. TCS foods usually stored here are in another unit.
2.) Salad Cold Holding Unit: Artichokes (50F),garbanza beans (54F), mushrooms (46F),and sliced tomatoes( 50F) are held recessed on top of the unit on ice in glass bowls at improper temperature. PIC stated that he had just filled the bowls with jarred products that were at room temperature. I requested that products are cooled in advance in refrigeration unit before placing in ice for cold holding.
No violation noted during this evaluation. | 06/19/2013 | Follow-up | |
Recheck of temperature control on :
1.) Pizza Station Cold Holding Unit : Air temperature is reading 60 F. Pizza sauce(50 F) is stored underneath and PIC stated he just opened it. Mozzarella cheese((52-42 F) is stored as recessed on top of the unit in a pan of ice and is held at improper temperature.Majority of TCS foods usually stored here are in another unit.
2.) Salad Cold Holding Unit: Artichokes(39F),olives(52F),hot peppers(54F) mushrooms(62F),sliced tomatoes(58F) are held recessed on top of the unit on ice at improper temperature. Some are in brine.
Discussion with service contractor at time of inspection for interventions. Both refrigeration units require repair or replacement.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods are held cold holding units at improper temperatures. See comments below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or belo or discard if in danger zone for 4 hours.
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06/11/2013 | Follow-up | |
Cold holding is temporarily corrected today, however, refrigeration units require repair or replacement. Other risk factor observations from last routine inspection were corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage,cheese,marinara sauce, and meatballs(71,65,52,63 F) are held on top of a pizza station cold holding unit at improper temperatures.Canned artichokes,mushrooms, and garbanza beans(54,59,52F) are held on top of a salad, cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or provide sufficient ice contact to ensure minimum cold holding temperature. Repair or replace refrigeration units.
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05/27/2013 | Follow-up | |
Correct above observations within 10 days, Re-inspection in 10 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to symptoms and diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken wings(76-78F) are held on steam table at improper temperature.
Correction: Reheat to 165F or above, then hold hot TCS foods at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage(58F), meatballs(59F) in a pizza station cold holding unit at improper temperatures. Artichokes(54F),mushrooms(56F) and garbanza beans on top of a make table are at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or establish TPHC to discard w/i 4 hours.(5:30 PM) Repair or replace units.
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05/09/2013 | Risk Factor | |
Permitted facility
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods stored at the salad station are holding TCS foods at the proper temperature
Correction: System has been adjust and is working well.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: PIzzas are currently being dated each pizza with the time the pizza should be disposed of after 4 hours.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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02/28/2013 | Follow-up | |
Hand basin at front customer service area is difficult to access. Discussed proper manual dishwashing methods and date marking for future leftovers. Established a written time control procedure today for pizza by the slice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garbanza beans(57F),mushrooms(60F),artichokes(54F), and wedge tomatoes(50F) are held in a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace unit. Reccommend refrigeration of canned vegetables before opening for storage on the unit.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza by the slice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/19/2013 | Routine | |
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