3717-1-02.4(B)(7) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. OBSERVED THAT THE PERSON IN CHARGE (PIC) WAS NOT ABLE TO EXPLAIN THE COOLING PROCESS.
THE COOLING PROCESS WAS DISCUSSED DURING THE INSPECTION: WITHIN THE FIRST TWO HOURS, COOL THE FOOD PRODUCT DOWN FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHTENHEIT. IF THE PRODUCT IS NOT AT OR BELOW 70 DEGREES FAHRENHEIT, IT MUST BE DISCARDED. WITHIN THE LAST FOUR HOURS, COOL THE PRODUCT FROM 70 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT. USE AN ICE BATH, A CHILL STICK INSIDE OF THE PRODUCT TO STIR IT, OR USING ICE IN THE PRODUCT AS APPROPRIATE COOLING METHODS. AT THIS TEMPERATURE (41 DEGREES FAHRENHEIT), IT IS SAFE TO STORE IT INSIDE OF THE COOLER. KNOW THIS INFORMATION AT ALL TIMES. Correct By: 02-Nov-2018
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED CLAM CHOWDER BEING STORED INSIDE OF THE WALK IN COOLER AT 43 DEGREES FAHRENHEIT.
THE FOOD WAS COOLED TO 41 DEGREES FAHRENHEIT DURING THE TIME OF INSPECTION. ENSURE THAT ALL TIME AND TEMPERATURE CONTROLLED FOR SAFETY (TCS) FOODS ARE BEING STORED INSIDE OF ANY COOLER AT AN INTERNAL TEMPERTURE NO HIGHER THAN 41 DEGRES FAHRENHEIT AT ALL TIMES. MAINTAIN AT ALL TIMES. Correct By: 02-Nov-2018
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED THAT TIME AND TEMPERATURE CONTROLLED FOR SAFETY (TCS) FOODS SUCH AS THE CLAM CHOWDER AND COLE SLAW WERE NOT BEING DATEMARKED.
ALL FOOD PRODUCTS WERE DATE MARKED DURING THE TIME OF INSPECTION. MAINTAIN AT ALL TIMES. Correct By: 02-Nov-2018
3717-1-05.1(G) / Handwashing sinks-Number.
Inadequate number of handwashing sinks. OBSERVED THAT THERE WAS NO HANDSINK INSIDE OF THE KITCHEN.
MAKE NECESSARY ADJUSTMENTS TO PROVIDE A ONE BASE HANDWASHING SINK INSIDE OF THE KITCHEN FOR PROPER HANDWASHING.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Working food containers not properly labeled. OBSERVED A WHITE COLORED SUBSTANCE STORED INSIDE OF A SECONDARY CONTAINER.
THE CONTAINER (CARRYING CAKE FLOUR) WAS MARKED DURING THE TIME OF INSPECTION. MAINTAIN AT ALL TIMES. Correct By: 02-Nov-2018
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. OBSERVED HOLES IN THE FLOORING IN THE WASHWARE STORAGE ROOM.
MAKE NECESSARY ADJUSTMENTS AND POSSIBLE REPAIRS TO ABATE THE HOLES IN THE FLOOR IN THE WASHWARE STORAGE ROOM. MAINTAIN AT ALL TIMES.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. OBSERVED DAMAGED FLOORING UNDERNEATH THE DISHWASHER.
MAKE NECESSARY ADJUSTMENTS AND POSSIBLE REPAIRS TO THE FLOORING UNDERNEATH THE DISHWASHER TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. MAINTAIN AT ALL TIMES.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-November-2018
| Comments |
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| EXTERMINATOR: THE GENERAL PEST CONTROL COMPANY. |
| I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. V - P - Food from Approved Source: The operation maintained shell stock identification tags for at least 90 days. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |