VI / Time/Temperature Controlled Safety Food
Observed improper use of time as a public health control for up to four hours.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control; shall be marked to indicate the time when the food is removed from temperature control; shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours; or, if in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods (cut leafy greens, salad) held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 19-November-2013
| Comments |
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| Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands. Observed all employees made effort to properly wash hands upon arrival to work and before donning gloves. Recommend at one kitchen employee have level Person In Charge training. All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Foods are thawed under refrigeration. Discussed proper cooking temperatures. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165º F. Cooked potentially hazardous foods are cooled from 135º F to 70º F within two hours and from 70º F to 41º F or below within 4 hours. Hot foods are being held at 135º F or above and cold foods are being held at 41º F or below. Foods are protected from physical and environmental contamination during storage, preparation, and display. Toxic materials are properly identified and stored. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated |