- Critical: Cooling* (corrected on site)
Observation: Turkey gravy (83F after 2.25 hours) was noted not being adequately cooled to prevent the growth of harmful bacteria. There was insufficient ice contact.
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.
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01/28/2016 | Risk Factor | |
Adjusted thermostat on N-1 refrigerator
No violation noted during this evaluation. | 09/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cottage cheese(47F)and turkey salad(51F) were held in a portable cold holding unit at improper temperatures.It was not plugged in properly.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. It was to be consumed within 1 hour.
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07/20/2015 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled pancake batter(51F) in a 3 gallon container is not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
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03/12/2015 | Routine | |
Refrigeration unit is monitored every 2 hours with a recorded temperature log.TCS foods are held here only duirng meal service periods. A new refrigeration unit will be purchased in first quarter of 2015.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Single door Victory refrigeration unit(breakfast box) does not appear to be capable of holding TCS foods at proper temperature.
Correction: Provide additional refrigeration units necessary to maintain food items at proper temperature.. Overstocked 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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12/16/2014 | Follow-up | |
Temperature cold holding charts are utilized since 11-13-2014 every 2 hours.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Single door Victory refrigeration unit(breakfast box) does not appear to be capable of holding TCS foods at proper temperature.
Correction: Provide additional refrigeration units necessary to maintain food items at proper temperature.. Overstocked 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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11/19/2014 | Follow-up | |
Consultation on Intervention plan for Single Door, Victory refrigeration unit. A mew reconditioned refrigerator was installed. Cold holding temperature logs will be used to monitor this new box.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Single door Victory refrigeration unit(breakfast box) does not appear to be capable of holding TCS foods at proper temperature.
Correction: Provide additional refrigeration units necessary to maintain food items at proper temperature.. Overstocked 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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11/12/2014 | Follow-up | |
Cold Holding & Cooling Project-An intervention plan was agreed on and cold holding temperature log will be utilized for the Single door Victory refrigeration unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods were held in a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Single door Victory refrigeration unit(breakfast box) does not appear to be capable of holding TCS foods at proper temperature.
Correction: Provide additional refrigeration units necessary to maintain food items at proper temperature.. Overstocked 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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11/10/2014 | Risk Factor Intervention | |
Follow-up for Risk Factor Intervention Inspection-
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Single door Victory refrigeration unit(breakfast box) does not appear to be capable of holding TCS foods at proper temperature.
Correction: Provide additional refrigeration units necessary to maintain food items at proper temperature.. Overstocked 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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11/10/2014 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pancake batter is(50F after 4 hours) not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liver(51F) and pasteurized eggs(47F) are held in a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/22/2014 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken wing-no cold,running water..
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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of a cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/15/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Large volume soups/sauces (cream of vegetable soup-117F/1 hour,clam sauce-77F/1 1/2 hours,brown sauce108F/1 hour,) are noted not being adequately cooled to prevent the growth of harmful bacteria .There is no ice left in the ice baths.
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.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pancake (70F/1.2 hours) and waffle batter (86F/1.2 hours) in large volume containers are not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 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.
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02/14/2014 | Routine | |
Pasta(71F) and turkey salad(62F) stored for in large lexan pans were reduced in volume to facilitate proper cooling. A review of temperature logs appear to indicate that some soups did not reach 70 F within 2 hours as required. If ice is not replenished so that there is sufficient reduction in temperature in the first hour,then you will not reach temperature parameters. Replenish ice after the first hour if you have started ice bath before reaching 135F to ensure that ice remains as a coolant. If soup does not meet 70F within 2 hours, and
41 F within 4 additional hours, the soup should be discarded. Ice bath methods today were satisfactory.
No violation noted during this evaluation. | 11/08/2013 | Routine | |
No outstanding risk control observations. Issued permit.
No violation noted during this evaluation. | 09/20/2013 | Other | |
| No violation noted during this evaluation. | 08/14/2013 | Routine | |
Discussion with PIC concerning corrective actions for Special Care refrigeration units. Permanent refrigeration unit is being monitored for cold holding interventions and a new unit is most likely to be installed. A freon leak was repaired on the portable Special Care unit, and TCS foods are removed from the unit between meals and after it has been unplugged for transporting of TCS foods.
No violation noted during this evaluation. | 05/28/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cottage cheese (60F),Tuna sandwiches(58F)are stored in Special care refrigeration, cold holding unit at improper temperatures. It is unplugged during transportation and any TCS foods returned from Special Care unit should be discarded if not maintained at proper temperature. Ensure Special care refrigeration, cold holding unit returns to cold holding capabilities for continued use. Residential refrigeration unit in Special Care unit is not holding milk(45F) st proper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace unit if needed.
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05/15/2013 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at one hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/28/2013 | Routine | |
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