- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less (May use time as a control)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard and wood surfaces is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Handwash lavatory blocked in kitchen preventing routine handwashing by food workers.
Correction: Do not block lavatory in kitchen to allow convenient use by food workers.
- Critical: Handwashing Lavatory*
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Around equipment and lower shelves noted in need of cleaning. Upper plastic shelf in the ice bin noted in need of cleaning also.
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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02/11/2016 | Routine | |
- Monitor the walk-in since temperatures were right at 41 degrees to make sure it continues to maintain food at 41 degrees or less.
- Discussed proper cooling procedures: cool food from 135 degrees to 70 degrees in 2 hours, then from 70 degrees to below 41 degrees in another 4 hours for a total of 6 hours to cool properly. Use thermometers, leave food uncovered, and use ice baths if needed to achieve proper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in the Frigidaire refrigerator/freezer cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. ( Unit turned down, discussed replacing with a commercial unit that will recover quickly in a restaurant environment)
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06/25/2014 | Risk Factor | |
Homemade wooden table needs to be removed or painted to make it smooth and easily cleanable. The unfinished wood can not be cleaned, the wood absorbs debris.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sweet and sour chicken cold holding at improper temperatures in the Frigidaire refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Residential style Frigidaire refrigerator turned down at the time of inspection.
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10/16/2013 | Risk Factor | |
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