Discussed with the person in charge:
1. ensure that rice is being cooled correctly and in the right containers - rice found in concrete storage room uncovered - information given
2. overall facility is clean and well maintained
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw chicken stored on top of raw beef in the sandwich prep unit. Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (repeated violation)
Observation: Observed brown rice - 55'F that was made yesterday 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) pupusa mix and beef in the refrigerator, the food should have been discarded 8 days ago. Both items were made on 1/29/14.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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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02/12/2014 | Risk Factor | |
Discussed with the person in charge:
1. cooling methods
2. thawing methods
3. set up of the 3-compartment sink
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container that has a lid and a straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Thawing
Observation: Observed bags of cow stomach sitting on the floor to thaw and a large container of soup sitting the drain board of the 3-compartment sink to thaw. Both items were placed in the reach in cooler.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling*
Observation: Shredded chicken made yesterday measured 47'F - 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) soup in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Soup dated 4/13/13. Observed employee change the expiration dates on several food items.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and "consume by" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) pupusa mix in the refrigerator, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surface of the equipment. Sponges were discarded.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several broken plastic containers in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: utensils hanging over the 3-compartment sink, utensils on the sandwich prep unit, inside of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the air vent covers in the refrigeration units and the handles on the frying pans have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Rinsing Procedures
Observation: Observed employee set up the 3-compartment sink using the wash, sanitize, then rinse method. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Ensure that the 3-compartment sink is set up to wash, rinse, then sanitize. Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Kitchenware and Tableware
Observation: Single-service foil containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area. Light measured 20.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/19/2013 | Routine | |
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