- Food Storage/Preventing Contamination from the Premises
Observation: Observed food (oil and seasonings) on the floor. Observed raw eggs stored over packaged ready to eat foods.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Cooling Methods
Observation: Methods used for cooling cooked foods (rice, chicken, tuna) can not be accomplished with the time and temperature criteria. Keep foods uncovered until cooled to 41 F.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Observed single-service and/or single-use articles improperly stored on e floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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11/16/2015 | Routine | |
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