- Observed improper method for cooling TCS foods. Observed a roast cooling at 46F from the night before in the walk-in cooler.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
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10/22/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Observed employees washing hands as needed and changing gloves as necessary
ready to eat foods were handled with proper glove, utensil use
employees knowledgeable to food safety questions
Food products received from approved sources
- Pot roast was cooling at 46F from overnight in the walk-in cooler
PHF's shall be cooled to 41F wihin the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Recommended cutting into smaller portions to rapidly cool.
PHF's were cooked, thawed and date marked properly. Discussed reheating and hot holding
raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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10/22/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/18/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- Raw or partially cooked animal foods and raw seed sprouts are not being served.
- Foods are received from the following sources: US Foods.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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03/18/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing procedures with PIC
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, thawed, date marked properly. Discussed cooking, cooling, hot holding and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals properly stored in a manner to prevent chemical contamination
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11/18/2014 | Critical Control Point Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized. Observed build-up on interior shield of ice machine.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean interior of ice machine to remove build-up. Replace shield if necessary.
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11/18/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures with employees
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledgeable to food safety questions
Food products are received from approved sources
PHF's were cold held, hot held, thawed, cooled and date marked properly. Discussed cooking and reheating procedures.
Raw animal foods were properly stored to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals are properly stored in a manner to prevent chemical contamination
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05/29/2014 | Critical Control Point Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized. Observed build-up on the slicer and in the ice machine.
Equipment food-contact surfaces and utensils shall be sanitized. thoroughly clean and sanitize interior of ice machine and slicer to remove build-up.
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05/29/2014 | Standard Inspection |
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