Cooling techniques reviewed with person-in-charge.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Breakfast burritos observed stacked and covered during cooling process. Also, some items observed covered with plastic wrap during cooling process.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Underside of prep table lid.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood filters noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/26/2015 | Routine | |
| No violation noted during this evaluation. | 02/11/2014 | Risk Factor | |
New replacement refrigerator has been installed. Unit with larger capacity. Also, it is equipped with a temperature alarm.
No violation noted during this evaluation. | 09/04/2013 | Other | |
New refrigerator purchased. Installation scheduled for 8/26/13.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Breakfast burrittos cold holding at improper temperatures. Internal temperature measured 52 F (product cold held > 24 hours).
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.
- Critical: Time as a Public Health Control* (repeated violation)
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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Two-door reach-in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional mechanical refrigeration to ensure food that potentially haardous foods are maintained at 41 F 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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08/20/2013 | Follow-up | |
Facility with insufficient refrigeration capacity. Provide additional mechanical refrigeration before August 19, 2013. As noted above, 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.
This department to perform a follow-up inspection on or around August 19, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Breakfast burrittos cold holding at improper temperatures. Internal temperature measured 52 F (product cold held > 24 hours).
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.
- Critical: Time as a Public Health Control* (repeated violation)
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.
- Cooling, Heating, and Holding Capacities
Observation: Two-door reach-in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional mechanical refrigeration to ensure food that potentially haardous foods are maintained at 41 F 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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07/11/2013 | Routine | |
| No violation noted during this evaluation. | 12/05/2012 | Risk Factor | |
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