PIC passed Demonstration of Knowledge test. Discussed cooling & employee health.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted 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. Sausage gravy discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures in pepsi reach-in refrigerator.
Correction: Relocate milk to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk relocated to walk-in, no other potentially hazardous food (PHF) in unit. Do not use unit to store PHFs or have unit serviced/replaced.
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01/19/2016 | Routine | |
Discussed cooling methods
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Pitcher observed immersed in spagetti sauce in the walk-in.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Spagetti sauce container closed, spagetti noodles wrapped.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Back door does not seal properly when closed.
Correction: Replace seal on door to prevent entry of pests.
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07/20/2015 | Routine | |
Meat drawer & prep unit have been serviced and are maintaining a temperature of <41F.
No violation noted during this evaluation. | 02/02/2015 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese sauce (47F) on top of make table, sliced turkey (50F) in bottom of make table
Correction: chicken breast (51F), hot dog (53F) in meat drawer at/near system 1 grill cold holding at improper temperatures
- Backflow Prevention Device, Location
Observation: The backflow prevention device located at the mop sink is not of proper type for a hose under continous pressure.
Correction: Install proper backflow prevention device.
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01/21/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chicken salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drink containers preventing its use.
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07/14/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/12/2013 | Risk Factor | |
| No violation noted during this evaluation. | 11/02/2011 | Risk Factor Assessment | |
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