| 3-501.14 / COOLING Priority Item Corrected During Inspection 10 gallons of minestrone soup and 7 gallons of nap sauce observed at an internal temperature overnight ranging from 56 - 60 degrees. Temperature log observed; thermometer has not been calibrated - facility thermometer reading 30 degrees lower than what it should. DISCARD minestrone soup and nap sauce. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Calibrate thermometers on a regular basis. Action Taken: Facility discarded soup and nap sauce.  |
| 3-501.15 (B) / COOLING METHODS Core Item Repeat Observed 10 gallons of minestrone soup and 7 gallons of nap sauce in walkin cooler ranging from 54 - 60 degrees. Log was observed but thermometer is off by 30 degrees - temperature log incorrect - no end time documented after 4 hours. Discard soup. Change temperature log monitoring. Two thermometers given to facility. Correct By: 13-Mar-2018 |
| 4-502.11 (B) / GOOD REPAIR AND CALIBRATION Priority Foundation Item Thermometer being used at facility is not calibrated. Calibrated during inspection with staff and facility thermometer showed 0 degrees when inspector's thermometer indicated 32.3. Replace thermometer. Provided thermometer to facility. Correct By: 13-Mar-2018 |
| The following violation(s) have been corrected since the last inspection. |
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| 4-602.11 (A-D)/EQUIPMENT FOOD-CONTACT SURFACE The slicer was observed with dried on deli meat; used yesterday Clean food contact surfaces anytime contamination has occurred. Correct By: 21-Feb-2018 Action Taken: Meat slicer observed clean upon arrival for inspection. |
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| An office conference will be scheduled with this facility for non-compliance. Date of conference will be delivered via USPS. Today's inspection is the third follow-up regarding cooling and cooling methods. |