Discussed employee health with the person in charge, using temperature or time as a control, and the processes of bringing up the food from the production kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: In the kitchen Hobart reach in single door refrigerator had the following foods cold holding at improper temperatures blue cheese 48, kidney beans 44. In the pizza preparation area the shredded mozzarella cheese was 51. At the salad bar the kidney beans were 48. In the Outtake Fridge the cream cheese was 50.
Correction: The foods that were cold holding at an improper temperature of 41 or higher were voluntarily discarded. The person in charge has agreed to monitor ambient temperatures of cooling in the production area.
- Warewashing Equipment, Cleaning Agents (corrected on site)
Observation: Detergent or cleaning agent was not present in the water of the wash compartment while in use for manual warewashing. The three compartment sink did not have any dish soap to wash dishes upon arriving.
Correction: Dish soap was found and supplied at the three compartment sink. In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
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02/08/2016 | Routine | |
Using time as a control in these units: Small sandwich prep at pizza station, grill for hot holding and in 2 door upright refrigerator--will make signs and post on each unit stating discard times.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Tomato soup classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Vege burgers and turkey burgers hot holding at improper temperatures at grill.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When questioned, it was found that the pitchers for mixing smoothies at Freshens bar are only washed, rinsed, sanitized once per day. The remainder of the day they are just rinsed.
Correction: Operator needs to ensure these food contact surfaces are washed, rinsed and then rsanitized by providing sanitizer at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time every 4 hours..
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11/13/2014 | Routine | |
Operator to ensure that each unit using "time as a control" has a sign stating discard times is posted in a location viewable by employees servicing the unit. Quaternary ammonia auto dispenser concentration adequate at 200ppm. Operator will also ensure written food temperature logs are posted on each cart that verify finish prep temperature as well as loading temperatures of products being transported. Also, operator will ensure "Freshens" shake/smootie blender containers and food thermometers are washed, rinsed, sanitized every 4 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: At the grill area, it appeared the policy was not being followed to prevent cross contamination--employees not using separate/different utensils for raw meat vs. cooked product. Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator will use different colored gloves or utensils to handle raw hamburger and raw chicken, will batch cook raw meats then then hot hold for service.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pre-prepped salads in outtake case made more than 4 hours ago with 2 day shelf life--cold holding at improper temperatures
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. Operator to modify cooling process and verify finish temperautre and loading temperature into display case OR use time as a control with 4 hour shelf life. Corrected by discarding--short term corrective action.
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04/02/2014 | Risk Factor | |
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) after cooking pasteurized eggs for re-service at cookline.
Correction: Ensure employees are using proper methods to rapidly cool PHF at the omelette station that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food upon delivery to this area for service when using time and/or temperature for a control.
Correction: Ensure that employees are properly cold holding potentially hazardous food at the maximum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in holding those foods at the proper temperture to prevent growth of potentially hazardous microorganisms known to cause severe foodborne illness and death. This needs to occur through daily oversight of the employees' routine monitoring of the cooking temperatures.
Short term corrective actions-Operator agreed discard any foods held in danger zone between 41-140oF for more than 4 hours.
Long term corrective actions: Operator to develop written logs to monitor delivery of cold and hot foods. Also to further label each piece of equipment for which time is the control for food safety with the discard times. Operator will also post written food temperature logs on each unit and to check both air and two food temperatures in each unit every 4 hours.
Also operator will work with the facility owner to ensure air temperatures in all refrigeration are operating properly to maintain food temperatures in proper range.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Line cook was scambling/cooking pasteurized eggs, then attempting to cool in top of cold holding unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans in adequate refrigerator, not cold holding unit 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Two types of cooked chicken and rice all hot holding at improper temperatures in rear on rolling cart and on steamtable.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Monitor these cooking and then hot holding temperature at the point of loading carts and upon delivery.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna/chicken salad at deli prep refrigeration unit and in upright backstock refrigerator as well as potato salad and chopped eggs in backstock upright refrigerators all cold holding at improper temperatures
Correction: Operator voluntarily discarded the food and will ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Monitor times/temperatures after mixing in prep kitchen, upon loading and delivery at service area. The operator be able to determine if food is in the danger zone for more than 4 hours. This will determine when foods need to be discarded or rapidly chilled to minimize microbial growth. The operator can then be able to actively manage risk of foodborne illness.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration units are not operating within required temperature range including 2 door upright unit at deli/grill area, single door upright at hot line, small sandwich prep at pizza prep area, both 2 and 4 door units in rear backstoreroom, single door rollin unit in pizza prep area, salad bar units, Outtakes display case, sandwich prep unit in grill area. Units are not operating within required range and current capacity is not adequate to meet the food storage and self-service demands of the establishment.
Correction: Either repair equipment or replace equipment necessary to maintain food items at 41oF or below. Overstocked/overworked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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07/22/2013 | Follow-up | |
Operator agreed to email or fax to 972-4310 signs for using time as a control for refrigerators and written food temperature logs for receiving and loading in preparation kitchen and for refrigerators to include random food temperature checks. Recommend a food product target listing be prepared to ensure proper food temperatures are checked at least every 4 hours until all units are repaired/replaced. Verification by management is to be conducted daily. Followup inspection to be conducted on or about June 11, 2013.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food upon delivery to this area for service when using time and/or temperature for a control.
Correction: Ensure that employees are properly cold holding potentially hazardous food at the maximum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in holding those foods at the proper temperture to prevent growth of potentially hazardous microorganisms known to cause severe foodborne illness and death. This needs to occur through daily oversight of the employees' routine monitoring of the cooking temperatures.
Short term corrective actions-Operator agreed discard any foods held in danger zone between 41-140oF for more than 4 hours.
Long term corrective actions: Operator to develop written logs to monitor delivery of cold and hot foods. Also to further label each piece of equipment for which time is the control for food safety with the discard times. Operator will also post written food temperature logs on each unit and to check both air and two food temperatures in each unit every 4 hours.
Also operator will work with the facility owner to ensure air temperatures in all refrigeration are operating properly to maintain food temperatures in proper range.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) after cooking pasteurized eggs for re-service at cookline.
Correction: Ensure employees are using proper methods to rapidly cool PHF at the omelette station that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Line cook was scambling/cooking pasteurized eggs, then attempting to cool in top of cold holding unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans in adequate refrigerator, not cold holding unit 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Two types of cooked chicken and rice all hot holding at improper temperatures in rear on rolling cart and on steamtable.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Monitor these cooking and then hot holding temperature at the point of loading carts and upon delivery.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna/chicken salad at deli prep refrigeration unit and in upright backstock refrigerator as well as potato salad and chopped eggs in backstock upright refrigerators all cold holding at improper temperatures
Correction: Operator voluntarily discarded the food and will ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Monitor times/temperatures after mixing in prep kitchen, upon loading and delivery at service area. The operator be able to determine if food is in the danger zone for more than 4 hours. This will determine when foods need to be discarded or rapidly chilled to minimize microbial growth. The operator can then be able to actively manage risk of foodborne illness.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration units are not operating within required temperature range including 2 door upright unit at deli/grill area, single door upright at hot line, small sandwich prep at pizza prep area, both 2 and 4 door units in rear backstoreroom, single door rollin unit in pizza prep area, salad bar units, Outtakes display case, sandwich prep unit in grill area. Units are not operating within required range and current capacity is not adequate to meet the food storage and self-service demands of the establishment.
Correction: Either repair equipment or replace equipment necessary to maintain food items at 41oF or below. Overstocked/overworked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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05/30/2013 | Routine | |
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