Suggest storing a few clean shallow metal pans in the refrigerator or freezer that you can use for cooling hot foods.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Hot foods were placed in deep covered plastic containers to cool. Greens and mashed potatoes from lunch that had been cooling about 1 hour were still in the 80's to 90's in the containers.
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. Greens and mashed potatoes moved to shallow uncovered metal pans and placed in the freezer to facilitate proper cooling during inspection. They dropped to the mid to upper 50's during inspection.
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02/01/2016 | Routine | |
Eliminate as much cooling as possible since your limited refrigerator space is not meant for cooling. This means do not prepare and cool foods ahead of time. Cook only enough for the day's service and cool only what is leftover if needed. Cooling must meet cooling parameters listed on the handout (135 F to 70 F within 2 hours and down to 41 F within 6 hours). If cooling parameters are not meet then food must be discarded. Suggest recording cooling temperatures on a cooling chart to make sure parameters are being met. When cooling food, place food in shallow 2" metal pans and place food on top shelf on refrigerator uncovered. Do not put food in refrigerators until is has reached around 70 F. Use ice baths or wands to cool food down from 135 F to 70 F.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop put on top of packaged food items.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork loin noted not being adequately cooled to prevent the growth of harmful bacteria. Pork loin from 8/3/15 was in deep covered plastic containers on the bottom of the silver 2-door refrigerator and was still 44-45 F.
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. Pork loin discarded during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Spaghetti and apples prepared earlier today were not being properly cooled. Spaghetti with meat sauce was in a large deep container and was still 62 F. Apples were in a deep, tightly covered plastic container and were still 66 F.
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. Spaghetti separated in to two shallow pans and placed back in refrigerator to finish cooling. Apples discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: deli meats are being stored in the door of the white refrigerator in the dining room. Ham 43 F, bologna 44 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Deli meats moved to inside shelf of the refrigerator during inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) applesauce and liquid cheese in the refrigeration unit was not discarded by the ""consume by"" date. Applesauce was from 7/16 and 7/29 and cheese was from 7/15.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food out of date discarded during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. No label or incorrect label on chemical spray bottle.s
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemicals properly labeled during inspection.
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08/06/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Leftovers from lunch (greens, chicken breasts, ribs) noted not being adequately cooled to prevent the growth of harmful bacteria. These items were placed in covered deep plastic containers and left out at room temperature to cool, They were still in upper 70's to low 80's after a little less than 2 hours.
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. Leftovers placed in shallow metal pans and put uncovered in refrigerator to finish cooling. They were down to 70 F or below within the 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: lunch meats (ham, turkey,bologna) in dining room refrigerator are being stored in the door of the refrigerator. Ham 43 F, turkey 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Meats moved from door to the inside of refrigerator during inspection.
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01/26/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in 2-door silver refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. RTE food moved so they are not under shell eggs.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed turkey,ham and sausage in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food date marked during inspection.
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07/10/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the silver refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. RTE food removed from below shell eggs during inspection.
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12/13/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the 2-door silver refrig.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. RTE food moved to another location during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: white refrigerator in dining area is not holding food at 41 F or below. Ham 48 F, half and half 48 F, yogurt 46 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Ham, half and half and yogurt discarded. Milk just placed in refrigerator was 41 F and whatever remains after lunch will be removed from refrigerator and placed in another unit. Temperature of refrigerator was adjusted down during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cottage cheese and opened deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food dated during inspection.
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06/10/2013 | Risk Factor | |
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