- R/*3.4 Observed sausage links hot holding at 86-88°F, and the Egg patties hot holding at 91-101°F. The hot plate unit was turned off during this inspection. Maintain foods hot holding at 135°F or above in order to limit bacterial growth. Heat eggs and sausage in the microwave to 135°F or above prior to hot holding. Recommend to reheat these food products to 165°F.
- R/*3.4 Observed the cream cheese was holding at 60°F, and butter chips were holding at 49°F. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. Recommend discarding any contaminated food.
- C/R/4.1 Provide an accurate thermometer in the refrigerator containing bagels and cream cheese in order to monitor temperature. Refrigerator was cold holding properly at 41°F today. Thermometer was provided today.
- R/4.8 Observed coffee stirs (straw type) open to possible consumer contamination. Provide stirs that are protected from possible contamination (ex: wrapped, dispenser, etc).
- R/4.1 When the household: refrigerators; freezer; and microwaves (Sunbeam and Micro Fridge) fail to meet Code requirements, replace with NSF, commercial grade equipment.
- 4.5 Clean the mineral deposits on the bottom catch tray area of the ice machine by the hand sink.
- 6.2 Observed 13 foot-candles of lighting above the hand sink. Provide 20 foot-candles of lighting in this area.
- 3.2/5.1 Observed apples were received unwashed. This operation does not have a preparation sink, all produce must be received prewashed.
- 5.4 Provide a covered can in the women's restroom.
- Note: Kenmore Freezer unit was not in use today.
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4/24/2012 | Standard 1 | |
- R/*3.4 Observed sausage links hot holding improperly at 133°F. Maintain foods hot holding at 135°F or above in order to limit bacterial growth. Heat eggs and sausage in the microwave to 135°F or above prior to hot holding. Recommend discarding any contaminated food.
- R/*3.4 Observed the cream cheese and butter stored, in melted ice, at room temperature. Maintain potentially hazardous foods
- (PHFs) cold holding at 41°F or below in order to limit bacterial growth. Recommend discarding any contaminated food.
- R/4.1 Provide an accurate thermometer in the refrigerator containing bagels and cream cheese in order to monitor temperature.
- Refrigerator was cold holding properly at 38°F today. The second refrigerator contains a thermometer.
- R/4.8 Observed coffee stirs (straw type) open to possible consumer contamination. Provide stirs that are protected from possible contamination (ex: wrapped, dispenser, etc).
- R/4.1 When the household: refrigerators; freezer; and microwaves fail to meet Code requirements, replace with NSF, commercial grade equipment.
- 4.8 Invert the spoons, so that the handle is up, in the self-serve area in order to prevent possible consumer contamination.
- 4.5 Clean the interior of the Sunbeam (back room) microwave in order to remove food splash.
- -One accurate long stem thermometer available for use.
- -Milk was cold holding properly below 41°F.
- -Gloves and utensils are available to prevent bare hand contact with ready-to-eat foods.
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11/22/2011 | Standard2 | |
- *2.4/6.2 No paper towels observed at the hand sink. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- R/*4.5/4.6 Observed brown residue on the bottom of the ice chute on the ice machine. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.4 Observed the following foods hot holding improperly:
- -egg patties 118°F
- -sausage links 120°F
- Maintain foods hot holding at 135°F or above in order to limit bacterial growth. Heat eggs and sausage in the microwave to 135°F or above prior to hot holding. Recommend discarding any contaminated food.
- R/*3.4 Observed the cream cheese and butter stored at room temperature. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. Recommend discarding any contaminated food.
- 5.4 Provide a covered waste container for the women's restroom.
- R/4.1 Provide an accurate thermometer in the refrigerator containing milk in order to monitor temperature. Refrigerator was cold holding properly at 40°F today. The second refrigerator contains a thermometer.
- R/4.8 Observed coffee stirs (straw type) open to possible consumer contamination. Provide stirs that are protected from possible contamination (ex: wrapped, dispenser, etc).
- R/4.1 When the household refrigerators fail to meet Code requirements, replace with NSF, commercial grade equipment.
- NOTE: Handwashing sink was installed next to the ice machine per compliance agreement.
- -One accurate long stem thermometer available for use.
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5/27/2011 | Standard 1 | |
- R/*3.4 Observed the following foods cold holding improperly:
- -packages of cream cheese on melted ice
- -half and half creamers, stating "keep refrigerated", stored at room temperature
- -butter packages, stating "keep refrigerated", stored at room temperature
- Maintain potentially hazardous foods (PHFs) at 41°F or below in order to limit bacterial growth. Discussed placing containers holding packaged PHFs on ice and monitoring temperatures.
- *4.5/4.6 Observed brown residue build-up on the bottom of the ice chute dispenser on the ice machine. Wash, rinse, and sanitize all food contact surfaces.
- R/4.1 Observed the following household equipment:
- -MicroFridge microwave
- -two household Frigidaire refrigerator/freezer units
- When equipment fails to meet requirements of the Food Code, commercial grade NSF (or equivalent) replacements will be required.
- R/4.8 Coffee stirrers are open to possible consumer contamination. Provide individually wrapper stirrers or a dispenser to prevent possible consumer contamination.
- 4.1 Provide accurate thermometers in all refrigerated units in order to ensure 41°F or below is maintained. Ambient air temperatures of the 2 refrigerators were 40°F and 41°F respectively.
- 4.2 Unable to locate sanitizer to fill the 3rd compartment of the sink or a corresponding test kit. Provide an approved sanitizer
- (chlorine or quat) and a corresponding test kit for monitoring. Quat spray bottle was available today.
- Maintain quat sanitizer at 200ppm. Be reminded that all sanitizers used in the 3 compartment sink shall state "no potable water rinse required."
- NOTE: The following equipment was added to the operation:
- -Frigidaire refrigerator/freezer unit
- -Cadillac Coffee juice dispenser #QST4000
- -Cadco hot holding unit (see spec sheet in file)
- -3 compartment sink was installed for ware washing. Will call Brunswick City plumbing to verify approvals.
- NOTE: The operation is now microwaving pre-cooked egg patties and sausage links for hot holding on a self-serve breakfast buffet from 6am to 10am. This operation shall be licensed as a Risk Level 3 for the 2011 Licensing year.
- -Sausage links and egg patties were hot holding properly above 135°F.
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12/22/2010 | Standard 1 | |
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