Food supplier is sysco. Observed good handwashing, and overall clean facility. EHSS discussed the following with the person in charge (PIC):
1. Employee health policy, provided Form 1B.
2. Ensuring cooked and cooled foods in the reach-in cooler are datemarked for no more than 7 days.
3. Recommend ensuring the dishmachine temperature gauges are functioning properly.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Waffle batter (51°) and butter (65°) 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: 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. 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. EHSS assisted PIC in developing a time control plan.
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02/03/2016 | Risk Factor | |
Food Suppliers are Sysco and Restaurant Depot. All proteins come precooked besides liquid eggs. Observed good handwashing and glove use. Overall clean facility.
Discussed the following:
1. Employee Health, OEHS guidelines are used. EHS provided Form 1B for use.
2. Time as a public health control for items on the breakfast not held below 41° or above 135°.
3. Cooling of hot held items leftover.
4. Ensuring prepared RTE items are date marked and discarded within 7 days.
5. Ensuring the dishmachine rinse cycle reaches 180°.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Sausage and Bacon in the refrigerator, the food should have been discarded 2-3 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. PIC discarded the food.
- 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. Sliced Melons (60°) and Butter 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: 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.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. EHS provided PIC with time control plan
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07/08/2015 | Routine | |
Reviewed menu. Reviewed items cooled
- Temperature Measuring Devices
Observation: There was no temperature measuring device available for taking food temperatures .
Correction: Provide a probe temperature measuring device in order to properly temp hot food and while cooling so employees can routinely montior internal food temperatures.
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07/22/2014 | Routine | |
Reviewed CDC handouts. Handouts given (cooling, reheating, etc) Discussed use of utensils. Thermometer needed to take food temps with. Discussed menu and items cooked, cooled and reheated: sausage gravy, waffle batter, and eggs. Discussed cooling methods. Menu: Eggs, Potatoes, oatmeal- discard after service), Bacon, sausage or Ham. Sausage gravy and biscuits. Milk, yogurt, waffle batter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. (chlorine sanitizer in dish machine observed too low -- 10ppm and quat sanitizer used for surfaces observed too high -- > 400pm
Correction: Utilize only a sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/18/2013 | Routine | |
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