REMINDERS:
1) Please check receiving temperatures for potentially hazardous foods and make sure it is delivered at 41F or less. (For example shredded cheese, meat)
2) Check refrigerators on regular basis for expired food.
3) Food contact surface should be washed, rinsed, sanitized and then air dried.
Note: No smoking in the meeting room.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food items is observed to be unsound or adulterated: moldy cream cheese. potato salad dated 7/15/2015- True-2DR UR refg. moldy mozzarella cheese, eggs dated sell by 8/31/2015.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Note: All items discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: ricotta cheese, shredded mix cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Note: Discarded.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: cream cheese dated 6/13/2015
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device to monitor cold holding temperatures of food. They have a thermometer for cook temperatures.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonia sanitizing solution at bar. Observed that the glasses are just dipped in the sanitizer and taken out. Also, the glasses are washed sanitized and rinsed. The correct way to clean any food contact surface is wash (soapy hot water), rinse (hot water), sanitize (immerse for 1 minute-quaternary ammonia solution and 10 seconds--chlorine/bleach water).
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. NOTE: READ AND FOLLOW LABEL INSTRUCTION FOR SANITIZER.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the fan inside the True 2DR upright refrigerator in the kitchen has black dust accumulation inside. Also, observed moldy can inside the refrigerator.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/03/2015 | Routine | |
- Critical: PHF(TCS) Free of Temperature Abuse upon Receipt (corrected on site)
Observation: The following food item(s) when received shows signs of temperature abuse: Boxed and sealed Boneless Beef, opened before refrigeration on site, tested (Meat was tested between both packages, that were already touching) at 45F, meat was delivered less than 10 minutes before.
Correction: Upon receipt, potentially hazardous food (time/temperature control for safety food) shall be free of evidence of previous temperature abuse. PRODUCT WAS LABELED FOR RETURN AND SHIPPER WAS NOTIFIED ABOUT RETURN FOR REPLACEMENT.
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05/01/2014 | Routine | |
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