Overall very good sanitation with some handwashing improvements needed for arriving staff, and corrected during inspection. Good glove use and handwashing by cook. Cook reminded to stop and remove gloves and wash hands after handling raw meat for requested cooking. Suggested: ***if tongs are placed in freezer in pan as demonstrated and prevent contamination of gloves/hands, the extra steps to stop and wash hands and change gloves will no be needed. Good food temperatures with initial final cook for a hamburger put in to cook and test (after previous burgers not tested right away and below temperature - likely due to cooling) just at minimum temperature. Repeat burger put in to cook after training by manager for how to properly put in meat for complete cooking process. Repeat cook temperature good. Ensure all staff understand cooking process. Three special insert pans used for top holding in preparation refrigerator that are frozen before use to aide in keeping cheeses at 41 F or below in hot part of kitchen. Cheese checked at 42 - per manager no additional special pans present. ***Suggest: Order additional pans as pans wear down and do not work as well over time and extra items should always be present for all food holding equipment. Clean well organized facility with sanitizer present and tested at 200 ppm Quats. Some additional cleaning needed on hard to get to areas and discussed. 2-4 flies present, additional measures to take for prevention discussed. Employee health mixed with good knowledge for symptoms and mixed to poor knowledge for reportable diseases, close exposure to reportable diseases and return times. Training done with 2-3 staff - ensure entire staff completely understands policy.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Two staff members asked about reportable diseases with one and two diseases known and uncertain of return time - especially for close exposure.
Correction: Training done and discussed with manager, ensure all staff completely understand entire policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Three staff members with missed handwashing, one staff member failed to wash hands after entering the kitchen and before serving customers. Another staff member stopped to clock in and possibly other tasks, but washed hands before customer service. A third staff member already in the kitchen, touching clothing - self corrected by washing hands, then again touching clothing.
Correction: Conduct training for all staff of when to wash hands, on arrival when entering the kitchen before touching anything, before beginning food service, when changing gloves, after touching anything not clean / clean and sanitized etc. 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.
- 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Small pieces of grilled chicken in small hot hold bins holding between 121 - 130 x 30 minutes. ***Bins are not changed when new food is placed in bins and not changed at least every 4 hours. Bin washed, rinsed and sanitized 5 hours ago. Food with holding times for quality rather than food safety. ***Additional bins and plastic "liners" to keep food from becoming soggy not available.
Correction: Chicken voluntarily discarded when discussed. Pan and liner taken to wash, rinse and sanitize. For now - a single paper towel may be used per each piece. Ensure hot hold bin unit maintenance is done right away. Temporarily use time as a public health control. If unit is functioning properly and unable to hot hold small piece items - ensure time is used as a public health control to prevent bacterial growth. Ensure additional small hot hold bins and liners are ordered right away and available for use. Temperature check all items in unit to ensure no other items are hot holding below temperature - ensure checks are done at least 30 minutes to an hour after stocking to avoid false high temperatures from cooking or reheating. Discussed the possibility of using disposable food liner for now so that container will not needed cleaned and sanitized every 4 hours - to reduce food waste. If liner used it must be food grade and impermeable.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters above the broiler with gaps present. Filters above the fryers and grill with some damaged filters - dented.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Two - three stacks of single service items observed unprotected from contamination. Some items prepared with liners for easy use a stack of baskets with liners and a large food tub filled with stand up "fry" holders with liners - both subject to contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Discussed when preparing baskets in advance, suggest wrap top item with plastic wrap or foil to provide a cover and lift to use lower items. For tub of baskets - cover to prevent contamination. Inverted items corrected during inspection.
- Pests - Controlling Pests* (repeated violation)
Observation: 2-4 flies present in facility. Noted, garbage cart to hold - then transport garbage to dumpster soiled. Dumpster with rotted liquid, both doors open, one lid slightly bent, and pad soiled especially with grease around and beneath the grease dumpster.
Correction: Ensure cart is cleaned more frequently, and dumpster is cleaned and kept in reasonably clean condition. Ensure garbage is adequately bagged to avoid open garbage and "drainage" in dummpster. Keep door closed when not disposing of garbage. Have pad cleaned. Flies not noted in cart of dumpster, but both areas are attractants and breeding sites for flies and other pests. Gnats present in dumpster.
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12/29/2015 | Routine | |
Good job of hand washing and glove use. Sanitizer in place. Train employee's on ice scoop storage. Also discuss the proper scoops needed for candy crumbles inside walk-in freezer
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in freezer. EHS observed crumpled Reese's, caramel, and candy piece's uncovered inside walk-in freezer. Dipper wells with no stopper in place, so tops not continuously rinsed. Needs to be washed and sanitized between uses.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Wash, rinse, sanitize cup tops and temporarily use a container in sink.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven, under soda machine, drink nozzles, and under broiler has 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. French fry containers not inverted at drive thru. Platter and paper containers not protected in dry storage.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. EHS observed presence of numerous flies and gnats. heavily soiled floor drains are contributing to the problem.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/17/2015 | Routine | |
Overall very good sanitation with good management seen throughout inspection. Observed good handwashing, good glove use and when changing gloves and washing hands missed by staff member, member stopped by manager and asked to change gloves and wash hands, good overall food temperatures except for new food item with different process suggested to improve temperatures. Additional utensils and pans/lids needed to decrease the risk of cross contamination and poor employee health knowledge with policy requirements discussed and flyer given. Sanitizer in place at 200-300 ppm Quats and used, but all areas that need to be sanitized not currently done. Discussed, ensure that all surfaces touched by staff wearing gloves during food preparation / or areas that food touch are cleaned and sanitized no less than every 4 hours - including buttons, handles, inside of microwave etc. Walk in handles not smooth and easy to clean and sanitize. Suggest taking gloves off to go in and washing hands putting on new gloves when exiting. Facility with exterior remodeling in progress and expected for next few weeks.
- Critical: Employee Health* (corrected on site)
Observation: Staff aware of symptoms (most) that require them to stay out of facility but not aware of return time or reportable diseases.
Correction: Discussed two required portions of policy and flyer given. Check with general manager regarding return time after illness. Review entire policy with all staff to include reportable diseases return time from symptoms and that members must be cleared by Health Department before returning after having or close exposure to reportable disease.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following issues noted:
1) *Black and brown specks present in vanilla shake mix in hopper. After process to refill watched process changes suggested.
2) Not a sufficient number of utensils and pans with lids present to prevent the risk of cross contamination.
3) All areas that workers touch with gloves on or food touches during the preparation process not currently sanitized.
4) Foods in small hot hold bins < 135. Time use for items with times in use. Staff not certain that pans always changed when food changed.
Correction: 1) *Mix with specks voluntarily discarded. Container and lid cleaned and sanitized. New mix bag in crate brought out to refill. Crate (that is not likely clean) set on floor then lifted above edge of mix hopper to pour in. Suggested: Take bag from crate, wipe off bag with damp sanitizer cloth, for current time put on clean tray and set on floor - using a food cart is much safer - then lift bag and pour mix into hopper. Ensure tray taken straight to dirty dish area.
2) Order sufficient number of utensils and containers so that there is always a back up for all items used to allow for items to be washed, rinsed sanitized and prepped for use to refill in use pans of food. Contact EHS when new utensils and pans are obtained.
3) All areas to sanitize discussed.
4) If food is not held at 135 F or above that time must be used as a public health control (not just for quality issues) and food must be changed no less than every 4 hours, and placed in clean sanitized containers each time. A written policy (simple bullet style that is easy to understand suggested) must be posted.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Garbage and recycling dumpster area with trash and some spillage present on pad, and doors open for both dumpsters. Dumpster heavily soiled and some flies present. Garbage dumpster with gap between door and dumpster.
Correction: Keep area clean and doors closed when not in use. Replace garbage dumpster.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under ice machine and bread storage with debris.
Correction: Ensure floor is cleaned under equipment.
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05/06/2015 | Routine | |
Overall very good sanitation. Facility overall clean with just a few areas in need of additional deep cleaning. Noted good glove use, good handwashing, sanitizer in place at 300 ppm quats, and used, however, additional areas need to be sanitized, addressed during inspection, good overall food temperatures, good food storage, and good employee health knowledge. Discussed eight major allergens, flyer left ensure all staff are trained and can recognize the allergens. Suggest also knowing which allergens are in foods served here. Discussed upcoming requirement for posting statement informing the public that sanitation inspection reports can be found on the Virginia Department of Health website under Environmental Health, restaurant inspections. EHS followed up on Notice of Violation from the Office of Drinking Water (ODW) from 4 Nov 14, NOV addressed by facility with some additional paperwork needed at the ODW. All food temperatures taken with EHS thermocouple calibrated at 32.2 F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following issues noted that could lead to cross contamination:
1) Staff food present and stored with facility food in the walk in refrigerator (WIR).
2) Ice cream mix in front counter hopper with two small brown / black flecks. Bags of mix in the WIR checked, one bag with larger black debris on outside of bag.
3) Equipment handles, knobs, buttons etc. touched by staff when preparing food with gloves on not sanitized.
4) Chicken in small hot hold bin 125 F. Foods in hot holding bins are discarded after about 40 minutes for quality purposes, however, bins are not changed when food is changed or at a minimum every 4 hours.
5) Cooked bacon in small hot hold bin tested at 100 F. Bacon cooked crisp, but grease present in the bottom.
Correction: ALL ITEMS CORRECTED DURING INSPECTION: 1) Staff food discarded. Train all staff that if staff food is brought to the facility it must be stored below and separate from facility food. Suggest a tray on the bottom shelf of the refrigerator labeled staff food.
2) Ice cream mix discarded. Suggest always wiping off the outside of bags prior to filling bins from bags. Further suggest addressing issue of black debris on outside of bags with supplier. Debris has been noted intermittently.
3) New sanitizing agent made and all areas discussed sanitized.
4) Chicken discarded. New chicken made and stored in new bin. Ensure food is held at 135 or above OR that time is used for public health control and bins are changed with food or tracked and changed no less than every 4 hours.
5) Ensure bacon is cooked crisp and grease is drained before storage. Bacon moved to new bin, bacon sitting in grease voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese in top holding of preparation table cold holding at 45 F for just under 4 hours. Cheese stored in "freezer" insert pans to improve cold holding.
Correction: Cheese voluntarily discarded. New cheese placed in clean, sanitized pans. Suggest buying new freezer containers and freezing current containers. Use time as public health control. Monitor cheese temperatures to see when cheese can be managed by temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment in need of maintenance:
-Bottom section small hot hold bins
-Preparation refrigerator poor cold holding for cheese only
-Merlin button key pad with part of cover missing and debris inside some of the cut outs
Correction: Suggest maintenance for hot hold bins and preparation table and replacement of Merlin key pad.
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01/08/2015 | Routine | |
EHS to facility to follow up status of Walk in Refrigerator previously with standing water on most of the floor and of the food storage in the walk in refrigerator previously with several uncovered ready to eat food items. WIR checked with all food properly stored. No water present. Per manager, maintenance done. Unit outside walk in refrigerator that opens in the kitchen. Top area completely sealed, no water coming into unit since repair. Additionally, during the last inspection foods cold holding in the top insert pans of the preparation refrigerator above temperature and bottom holding with a 3-5 degree difference between the left and right side. Right top of unit not in use with lid in place. Cheeses in top holding in "freezer" insert containers. Per manager, unit properly cold holding foods now. Same method has been successfully used in the past. Cleaning non food contact surfaces somewhat improved with additional cleaning needed.
No violation noted during this evaluation. | 10/24/2014 | Follow-up | |
Follow up in one week to check food storage, and check status of preparation refrigerator, walk in refrigerator and sanitizing food contact surfaces, as well as spot check cleaning for shake machines and refrigerators. Noted during the inspection, good handwashing and glove use, good leftover labels and overall good food temperatures. Employee health policy knowledge mixed. Review policy with all staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Several unwrapped or uncovered ready to eat foods present in the walk in refrigerator.
2) Per staff Blizzard mixing machine sanitized at the end of the shift (> 4 hours).
3) Dipperwell sink with stopper not in place, and water just running down the drain without immersion and constant rinsing of metal cup tops.
Correction: 1) Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
2) Ensure Blizzard mixer and any other food contact surface is sanitized before beginning food service for the day and no less than every 4 hours.
3) Cup tops taken to 3 vat sink, cleaned and sanitized, and dipperwell sink cleaned, sanitized and set up to use correctly during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following items in the preparation refrigerator top holding insert pans cold holding above 41 F. Cheeses temperature checked 47-53 F for < 1 hr. Per staff member, items placed in clean, sanitized insert pan for refill. Sliced tomatoes, diced tomatoes and slaw checked at 45-49 F for > 4 hours.
Correction: Temporarily use time as a public health control for top holding time and temperature controlled foods. Foods checked in bottom holding with 2-4 degrees difference between holding on the left side and the right side. Have maintenance done for unit. Suggest keep top foods covered / side not in use covered to improve cold holding. Tomatoes and slaw voluntarily discarded with new foods placed during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) WALK IN REFRIGERATOR with most of floor covered with water. Some dripping seen from ceiling - not above food. Per a staff member, water on floor may be from under unit instead of dripping from ceiling.
2) WALK IN FREEZER with ice and frost build up.
Correction: 1) ENSURE maintenance is done right away. Unit with recurring problems with dripping ceiling and water on the floor for the last couple of years. If maintenance / repair work cannot return unit to proper functioning, replace unit.
2) Freezer previously with severe problem with ice / frost build up and previously repaired. Ensure unit is repaired, if repairs are not effective, replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Noted areas around refrigerator doors, gaskets, and insides of some units, walk in refrigerator fan covers and shelving, shake machine ice cream "spout", lobby drink machine behind ice shoot area need cleaning.
Correction: Clean areas now and routinely. Ensure areas with condensation are cleaned more frequently.
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10/15/2014 | Routine | |
NOTES:
- Tomatoes from prep unit above temperature and were immediately discarded by manager. Discussed using different plastic containers for potentially hazardous foods such as the white containers that are made for freezer use or use time as a control.
- Discussed plastic tubing repair and replacement for ice machine at drive thru window, also need an air gap present.
- Please clean under all equipment in kitchen (the floors).
- Discussed employee health with manager and staff. Manager, please review employee health will all staff
- Walk-in refrigerator was found to be leaking from the center ceiling. Puddle of water found at the back of the walk-in. One opened bag of chicken patties was found near leak and immediately discarded by manager. Please repair leak immediately and until then, relocate all food near the leak away from the leak and keep all food sealed and / or covered. Please inform Southampton Health Department when the repair has been made. Very good food storage. All foods were found covered in walk-in except bag of chicken.
- Please clean floors in dry storage area.
- Please keep outside area clean of food debris.
- Rest rooms look wonderful.
- Great job. Overall improvement of restaurant.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed no air gap at ice machine. There was no PVC piping and a tube was being fed directly into the drain.
Correction: Install correct piping leaving a gap between floor drain and ice machine tubing to prevent possible contaminated water from entering into the ice machine.
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04/16/2014 | Routine | |
Noted, time used for foods placed in small hot holding bins. At the end of the time frame food is discarded, but bins are not changed. Second set of bins not available. If foods are maintained at 135 F or above, no cross contamination risk is present. However if foods are held below 135 F, bins must be changed no less than every 4 hours, suggest changing when food is changed to avoid confusion. If temperature is used for food safety, ensure temperature checks are done. Noted bottles used to pour liquids for new smoothies with staff handling bottle top with bare hands, and bottle top touching inside of blender containers. Suggest review process and assess for improvements.
- Person in Charge (repeated violation)
Observation: Several staff with outdated or no Western Tidewater food handler cards, the district policy to ensure all staff have at least minimal food safety training.
Correction: Ensure all staff have current district food handler cards.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Single service plastic spoons used in sundae toppings, with handle down in topping. Workers hands go into toppings when preparing sundaes.
Correction: Replace plastic spoons with suitable utensil that handle will not go into toppings resulting in bare hand contact with ready to eat foods OR ensure workers put on clean food handler gloves before making sundaes. Discussed with manager, who states spoons will be replaced with ladle type of spoons.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: 1) Lettuce in box labeled "wash and trim" not washed before placing in prep table to make sandwiches. 2) Dipper well stoppers, that allow sinks to mostly fill and water to overflow into "pipe" part of stopper, not in dipper wells, shake tops "rinsed and stacked" beside sink for reuse. 3) Bucket of pineapple and additional food bucket stored on floor of walk in refrigerator. 4) Box of oreo topping left open in dry storeroom.
Correction: 1) Wash lettuce in clean compartment of 3 vat sink before placing in refrigerator for prep. 2) Clean and sanitize dipperwells and stoppers before filling for use. Ensure tops are immersed in water that overflows stoppers into drains, clean and sanitizer tops and sinks before using dipperwells. 3) Clean bottom of buckets and stored up off of floor to prevent contamination of food prep tables when bringing food out to refill bins. 4) Close box and ensure food is always covered to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in prep table top holding > 41 F. Sliced tomatoes, pepper cheese, American cheese, Swiss cheese, between 44-54 F > 4 hrs.
Correction: Out of temperature foods voluntarily discarded. Facility with out of order AC, with part pending for repair that will adversely affect food cold holding especially top holding for the prep table. Temporarily use time as a public health control for top holding. After AC repaired, ensure foods are temperature checked and are holding at 41 F or below to prevent rapid growth of harmful bacteria. Foods in bottom holding of unit within temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Button pad, Wizard, not intact, and does not have smooth surface to sanitize.
Correction: Repair. Replace cover.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Inside and outside of oven and top of prep table soiled.
Correction: Clean. Ensure equipment is frequently cleaned, especially top of prep table which may result in food contamination if unit has accumulation of food debris or is otherwise heavily soiled.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: No sanitizer made or used to sanitize food contact surfaces prior to the inspection.
Correction: Sanitizer made at 400 ppm quats. Staff sanitizing all food prep surfaces to include equipment handles, order buttons, etc. during inspection.
- Physical Facilities in Good Repair
Observation: Grout deteriorating, sealant missing, and trim broken.
Correction: Repair or replace damaged or missing grout, sealant, trim.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Thorough deep cleaning needed under ice machine, under shelving, under chest freezers, the freezer rolling cart, and *the ceiling above the prep table.
Correction: Ensure deep cleaning done and cleaning schedule checked for adequacy, or assess if cleaning is being completed according to schedule.
- Pests - Controlling Pests*
Observation: 7-10 flies seen in the kitchen and front counter area, with the following contributing factors noted: 1. Trash cart in the area just behind the back door uncovered and very dirty. 2. Back pad with "stains going from the back door across the pad and part of the way to the dumpster" and flies present. 3. Dumpster doors and lids open, flies present. 4. Facility deep cleaning needed.
Correction: Ensure training done for closing dumpster doors, lids, and trash cart. Ensure cleaning done. Ensure all trash bagged so that it will not leak, and if spills occur area is immediately cleaned.
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07/24/2013 | Routine | |
Overall sanitation very good. Noted good handwashing, good glove and utensil use for no bare hand contact, good overall food temperatures with review on cooling done, and clean food contact surfaces. Sanitizer initially with no residual, bottle empty for premix sys. Bottle changed, and residual 300 ppm quats, with wiping buckets replaced. Ensure sanitizer solution is tested for at least the first batch, and staff note water when setting up sinks (water cleaR with no foam when tested). Additionally noted, swiss cheese in top prep, stored double stacked > 4 hours and voluntarily discarded. Discussed, one type of cheese will be stored in bottom storage for good cold holding. Noted some dishes with residue, and a cracked bowl, clean and replace. Area under drive through cabinets soiled, please clean. Area under ice machine and shelving need to be cleaned.
Additional temperatures: Walk in refrigerator, cheese, 40 F stem temp, lunch meat 41 F stem temps. Prep table bottom holding, lunchmeat right side, 39 F, hot dogs, left side, stem temps. EHS thermocouple calibrated.
- Person in Charge
Observation: Several staff with outdated or no Western Tidewater food handler cards.
Correction: Ensure all staff have current food handler cards right away.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following items noted that can lead to cross contamination:
-Dipper wells not on, with cup rims present and used.
-Meat in sealed plastic packaged stored in old milk crates in walk in refrigerator
-Fan covers for drive through and middle milk shake machines rusty.
Correction: CORRECTED DURING INSPECTION: *Dipper wells turned on. Ensure wells are in use when using cup rims OR ensure rims are taken to dish sink to wash, rinse, sanitize and air dry between orders or allergy issues and no less than every 4 hours for food safety.
*Meat packages will be cleaned and stored in clean, sanitized food pans.
*Fan covers will be replaced - mix tubs with covers, but risk for contamination present.
- Critical: Cooling* (corrected on site)
Observation: Gravy cooling in deep covered pan about 6-8 inches deep, checked at 83 F stem temp five hours after beginning cooling, not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Gravy voluntarily discarded. 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. Cooling methods discussed.
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01/11/2013 | Risk Factor | |
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