Jmu- Festival Food Court, Jmu Msc 4202 College Center, Harrisonburg, VA 22807 - State College Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling diced chicken and pasta were not adequate. Containers were covered and stacked in the refrigeration unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced Chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
05/06/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Large containers of Alfredo sauce in the walk-in refrigerator were above 41 degrees after more than 6 hours of cooling.
Correction: The person in charge voluntarily discarded the product. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grilled onions in hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Metal food containers, and Knives in several locations were stored unclean..
Correction: Clean and sanitize these surfaces for food contact.
|
04/11/2013 | Risk Factor | |
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