Discussed exclusions and restrictions
Employees changed gloves and washed hands as needed
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 in the prep line reach-in cooler were holding at 47F to 53F.
PHF's shall be cold held at or below 41F to minimize microbial growth
PHF's were hot held, cooked, cooled, thawed and reheated properly
raw animal foods were properly stored in a manner to prevent cross contamination
FSO serves eggs in an undercooked form when using pasteurized eggs
chemicals were properly stored in a manner to prevent chemical contamination
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10/30/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=sliced cheese, sliced tomatoes, tuna salad, hardboiled eggs, deli meat, etc.) were holding at 47F to 553F in the prep line reach-in cooler.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Items voluntarily discarded and temperature of cooler was adjusted.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Quat sanitizer buckets were >400ppm.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Ensure concentration of quaternary solution is 200-400ppm.
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10/30/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/27/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/27/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Ham and bean soup was cooling at 53F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using proper procedures.
PHF's were cold held, hot held, thawed and date marked properly. Discussed cooking 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 were properly stiored in a manner to prevent chemical contamination
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12/18/2014 | Critical Control Point Inspection |
- Observed improper method for cooling TCS foods. Ham and bean soup was cooling at 53F in the bottom shelf of reach-in cooler from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. recommended dividing soup into smaller portions and placing uncovered in walk-in cooler to rapidly cool. Item voluntarily discarded.
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12/18/2014 | Standard Inspection |
- Critical: Observed improper method for cooling TCS foods. Observed cream of onion soup cooling at 47F to 54F in the cooler from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Items voluntarily discarded. Correct By: 19-Jun-2014
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=sliced tomatoes, tuna salad, cheese, mayo, egg salad) were holding at 44F to 47F in the prep line reach-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Temperature of cooler adjusted during inspection. Correct By: 19-Jun-2014
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06/19/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees washed hands as needed and changed gloves as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees were knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the prep line reach-in cooler were holding at 44F to 47F.
PHF's shall be cold held at or below 41F to minimize microbial growth. Temperature of cooler adjusted. Correct By: 19-Jun-2014
- Cream of onion soup was cooling at 47F to 54F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using proper procedures. Items voluntarily discarded. Correct By: 19-Jun-2014
PHF's were hot held, thawed and date marked properly. Discussed cooking and reheating procedures.
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
Discussed proper storage of chemicals to prevent chemcial contamination
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06/19/2014 | Critical Control Point Inspection |
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