The purpose of this visit was to perform a risk factor assessment.
Consumer advisory information was left with the CFM in addition to parasite destruction information.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw chicken and removing gloves and before donning new gloves
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.HANDS WERE WASHED AND NEW GLOVES PUT ON
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken at 127F, 128F, 124F in the Alto Shaam
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCUSSED WITH THE CFM THAT THE CHICKEN COULD BE REHEATED TO 165F FOR 15 SECONDS AND THEN HOT HELD AT 135F. HE INSTRUCTED STAFF TO BEGIN THE CHICKEN REHEATING PROCESS
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Garlic in oil at 53F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.PUT IN GARLIC INTO THE WALK IN TO COOL TO 41F OR BELOW
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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01/20/2016 | Risk Factor | |
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