Manager has started a risk control plan for monitoring the cooling temperatures of all food that is made, cooled, and refrigerated. The refrigeration temperatures will also be monitored twice a day. The walk-in cooler has been repaired.
No violation noted during this evaluation. | 04/08/2015 | Follow-up | |
Walk-in cooler out of temperature and voluntarily discarded food. All other cold holding units were working appropriately. Will monitor all refrigeration units 2 times a day. Operator will develop a risk control plan to monitor cooling process of prepared food.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Person in charge is not ensuring that equipment is properly maintaining temperature for cold-holding.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
Person in charge needs to monitor refrigeration units on a daily basis.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling raw hamburger and handling ready-to eat foods.
Correction: Instruct food employees to clean their hands to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (cook was making sandwiches without gloves. Discussed with person-in charge.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cooling Methods
Observation: The methods used for cooling were not adequate (observed tall stock pots full of product made one or two days ago in the walk-in cooler and out of temperature).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Most foods in walk-in cooler cold holding at improper temperatures (warmer than 44 degrees F). Voluntarily discarded. Shelled eggs were also cold holding at improper temperatures (greater than 45 degrees F). Voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep unit and the reach-in coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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04/06/2015 | Routine | |
Sources: US Foods, Merchants grocery, schenck Foods
Dishmachine 25 ppm bleach, sanitizing bucket 100 ppm bleach
- Physical Facilities in Good Repair
Observation: Floor in kitchen area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 6 months
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02/12/2014 | Routine | |
Dishmachine 100 ppm
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: whole shell eggs cold holding at improper temperatures on front line. Lunch meat cold holding at improper temperatures in rear 2 door cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and hamburger that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Physical Facilities in Good Repair
Observation: Floor in the kitchen area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 6 months
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02/26/2013 | Routine | |
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