Thawing (corrected on site) Observation: Improper methods used to thaw cooked chicken.
Correction: Food was placed in fridge for slacking process. 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Soup hot holding at improper temperatures.
Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above. Soup was rapidly reheated and new process to be developed for heating and holding the soups.
12/08/2015
Routine
No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding cold holding, sanitizing, and employee health. Proper date marking of ready to eat foods. Very clean and organized kitchen. Three compartment sink setup sanitizing properly. Excellent cold holding temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary. Keep up the great work! No violation noted during this evaluation.
06/16/2015
Routine
No violation noted during this evaluation.
11/04/2014
Routine
No violations observed during site visit. Very clean and orderly facility observed. Good glove use observed. Hand washing sinks available with warm water, soap, and towels. PIC has very good food safety knowledge. Sanitizing wiping cloth solution available and in use at 300 ppm. PIC/owner to contact manufacturer of smoothie prep unit about excess moisture present within unit and possible corrective measures to eliminate moisture build-up. No violation noted during this evaluation.
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