3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. The sliced melon on the serving line was above 41.
To prevent the growth of pathogens that could cause a foodborne illness, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
DO NOT USE THE SERVING LINE TO HOLD TCS (SLICED MELON OR CREAM PIES) FOOD UNTIL UNIT CAN MAINTAIN FOOD AT OR BELOW 41 DEGREES. FOOD WAS REMOVED FROM THE LINE AT THE TIME OF INSPECTION. Correct By: 20-Jul-2015
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Ham was dated with an 8 day holding time.
To limit the growth of pathogens that could cause a foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
DATE MARK ITEMS WITH THE LAST DATE OF USE WHICH IS NO MORE THAN 7 DAYS AFTER OPENING PACKAGE. IF OPENED ON THE 20TH MARK THE LAST DAY OF USE AS THE 26TH. Correct By: 20-Jul-2015
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods. Soup was cooling in a deep container 4" deep.
To limit the growth of pathogens that could cause a foodborne illness: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
COOL SOUP IN CONTAINER WHERE SOUP IS ONLY 2 INCHES DEEP. Correct By: 20-Jul-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-July-2015
| Comments |
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| EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (CHICKEN-165, HAMBURGER-155, FISH, PORK, BEEF-145), cooling (135-70 2HR, 70-41 4HR), holding temperatures (41, 135), date marking (7 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), storage order (RAW MEAT LOWER), and highly susceptible population (NO UNDER COOKED, SEED SPROUTS, UNPASTEURIZED). |