The Little Cheerful, 77 Into The Woods Rd, Millboro, VA 24460 - Mobile Food Unit inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Mobile food trailer is clean and well organized, limited menu offered and limited quantity of supplies on hand. Discussed proper cooking/holding/cooling temps/procedures, proper date marking, proper labeling of products, and employee health code with the PIC.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The soup and burger mixture was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Thawing (corrected on site)
Observation: Improper methods used to thaw soup.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ham roll sauce,bbq sauce,and frozen soup in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of sauces.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
02/01/2016 | Routine | |
Mobile food trailer is clean and well organized, limited menu offered and limited quantity of supplies on hand. Discussed proper glove use, proper cooking/holding/cooling temps/procedures, and employee health code with the PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
|
10/27/2015 | Routine | |
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