The purpose of this visit was to perform a risk factor assessment.
No violation noted during this evaluation. | 11/10/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed taco meat at 116F at line 1
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCUSSED WITH CFM TO REHEAT TO 165F FOR 15 SECONDS
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 43-44F in the Beverage Air snack cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
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03/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/26/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/13/2014 | Routine | |
| No violation noted during this evaluation. | 09/27/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED SLICED CHEESE AT 46F AND SLICED HAM AT 46F IN THE MCCALL REFRIGERATOR (L)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.CORRECTED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED PAN OF SALAD TOPPINGS ( PREPARED MONDAY) IN MCCALL REFRIGERATOR (R) NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED
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04/17/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection. Water Heater info - school boiler. NOTE: This facility provides food for local "Meal on Wheels" program. Hot food awaiting pickup was stored in an upright cabinet hot hold unit (160 degrees F) and was labeled with a caution statement advising to eat immediately or reheat to 165 degrees F. Cold food was stored in a walk in cooler (41 degrees F). PIC advised typical food delivery time after pickup is approximately one hour.
- Floor , Wall & Ceiling / Design
Observation: The tile floor surface located near the Indoor walkin freezer does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Critical: Conditions of Use/Presence & Use/Application of Toxics (corrected on site)
Observation: The chlorine sanitizer solution used to sanitize thermometers must be thoroughly rinsed from themometer stem, then thermometer must be air dried prior to use.
Correction: Hazardous and toxic materials shall be applied in such a way that prevents the contamination of food and food contact surfaces. Discussed with PIC.
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12/13/2012 | Routine | |
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