The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train all employees on how to use and Time as a Public Health Control (TPHC) records immediately.
2. Use temperature logs to take food temperatures in addition to equipment temperatures that are currently being monitored daily
3. Place containers at buffet line in ice up to the fill line to ensure items at the top of containers are also being kept at 41F or below (i.e., single-serv cream cheese, butter, and cut melon).
Please send the following to the Health Department via fax or e-mail within 7 days (11/13/15):
1. Copy of service invoice for EMB 2 dr prep cooler, Outakes display cooler
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN EMB 2 DR PREP COOLER- PROVOLONE CHEESE, CUT TOMATO (47F, 45F), BUFFET LINE- CREAM CHEESE (47F), OUTAKES DISPLAY COOLER- BERRY YOGURT (X2), CHICKEN SALAD (47F, 43F, 44F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS IN EMB 2 DR PREP COOLER WERE DISCARDED. CREAM CHEESE AT BUFFET LINE WAS DISCARDED. ITEMS IN OUTAKES DISPLAY COOLER MOVED TO WALK-IN FREEZER.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): AT SELF-SERVICE COFFEE STATION- SKIM MILK, WHOLE MILK, HALF AND HALF.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. ITEMS WERE LABLED WITH A DISCARD TIME OF 10:30AM.
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11/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine assessment. Please ensure that items kept in the victory 2dr prep top cooler are maintained at 41F or below. It was a pleasure serving you and your establishment today. I look forward to your next assessment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: VICTORY 2 DR W/ PREP TOP-- GARLIC IN OIL (46), TOMATO SAUCE (44), CUT TOMATO (43).
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. ALL ITEMS WERE DISCARDED AFTER DISCUSSION WITH PERSON IN CHARGE.
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01/16/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--OBSERVED TUNA SALAD SANDWICH AND SLICED CANTELOPE INSIDE THE DISPLAY COOLER FOR SANDWICHES AT GRILL LINE AT 52 AND 58F. OBSERVED ROAST BEEF AT 46F AND SLICED TURKEY AT 46F INSIDE THE VICTORY 1DR UR COOLER AT GRILL LINE.
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --OBSERVED DISPLAY COOLER FOR SANDWICHES AT GRILL LINE AT 46F. OBSERVED VICTORY 1DR UR COOLER AT COOKLINE AT 44F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--CFM WILL FAX OR EMAIL HEALTH DEPARTMENT THE REPAIR INVOICE FOR BOTH UNITS LISTED ABOVE. NO PHF'S ARE TO BE STORED IN THESE UNITS UNTIL THEY HOLD AT 41F OR BELOW.
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01/13/2014 | Routine | |
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED COOKED SAUSAGE AT 137F, COOKED DICED POTATOES AT 130F AND COOKED BACON AND EGG AND CHEESE SANDWICHES AT 118F UNDER HEAT LAMPS. CFM STATED THAT TIME IS USED FOR THESE ITEMS. EHS DID NOT OBSERVE A MARKING OR INDICATOR TO SHOW THAT THE ITEMS ARE CONTROLLED WITH TIME.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--EHS PROVIDED TRAINING ON HOW TO PROPERLY MARK ITEMS FOR TIME.
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08/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for walking with me throughout the inspeciton.
Hot water: boiler system
Dish machine: Hobart FT 900 BD, heat sanitizer
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes at 43F and milk at 45F
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.--Manager moved the food items to the freezer to cool quickly.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the grill line is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/28/2013 | Routine | |
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