- Temperature/Specifications for Receiving (corrected on site) (repeated violation)
Observation: Refrigerated maccaroni & cheese received at a temperature above 41ºF.
Correction: (discarded) - Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Chicken caesar wrap (67F), tuna sandwich (69F), turkey-bacon wrap (71F), milk (54F), yogurt (59F) and cream cheese (54F) were observed at improper cold holding temperature in the "Econo Frost" open display case refrigerator. All the foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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09/16/2015 | Risk Factor | |
1. Please tighten up the faucet on hand washing sink.
2. Wash hands frequently.
3. Make sure to take and record temperature of the food that are delivered from main cafeteria.
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning the hands in a drop sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Temperature/Specifications for Receiving (corrected on site)
Observation: Roasted chicken and (uncooked) pepperoni pizza received at a temperature above 41ºF (54F).
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Packs of cream cheese cold holding at the improper temperature of 62F.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Labels/Labeling
Observation: Packaged cookies in the establishment is not labeled as specified in law.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Single use plastic plates and to-go containers are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
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03/04/2015 | Routine | |
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