- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Packaged food placed in what is supposed to be the mop sink for thawing and tube for chemical was in the sink.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Food removed from the sink during inspection. This sink is a mop sink and should not be used for food.
- Critical: Cooling* (corrected on site)
Observation: Chicken salad noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken salad made almost 2 hours ago (start temp at least 165 F if cooked properly) is still 89 F in the prep unit refrigerator. It is in a deep plastic container. Chicken salad in the walk-in refrigerator is covered and is around 74 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. Chicken salad in deep container was placed in a shallow metal container and placed uncovered in walk-in refrigerator to get it down to 70 F within the 2-hour time limit. Other chicken salad in the walk-in was also uncovered to allow for faster cooling.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Hot foods are being cooled in smaller units such as the prep unit and single door refrigerator. They have lids on them and are being placed hot in plastic containers. Hot soup was in deep plastic container and placed in single door refrigerator. Chicken salad was in deep plastic container in bottom of prep unit with no air flow underneath.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: the following units are not holding food at 41 F or below- walk-in refrigerator : butter 44 F, sausage 45 F. Dessert display case: cheesecake 43 F. Small prep unit: cooked vegetables on top 44 F, beef and carrots in prep refrig 44 F. Lamb special is 52 F and may have been left out. Drink cooler: blue cheese dressing 61 F, ranch dressing 47 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Walk-in refrigerator and small prep unit turned down during inspection. Lamb special and blue cheese and ranch dressing discarded during inspection. Dressings will not be kept in drink cooler. Monitor prep unit, walk-in and dessert display case. If temperatures do not go back down to 41 F or below, then move food to another refrigerator that can hold food at 41 F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean dishes were observed stored unprotected beside the hand sink where they are exposed to splash.
Correction: Store clean dishes away from the hand sink to protect from contamination until used. Install splash guard at the hand sink if needed.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean forks and spoons were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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12/08/2015 | Routine | |
Restaurant representatives - add corrected or new information about Our Daily Bread Bakery & Bistro, 100 East 4th Street, Salem, VA 24153 »