3717-1-03.4(E) / Cooling methods - temperature and time control.
Critical CorrectedDuringInsp Observed improper method for cooling TCS foods. Gravy was cooling in a large plastic container about 8 inches wide by 8 inches deep.
To prevent the rapid growth of pathogens or toxins 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.
Correct By: 13-Nov-2014
3717-1-04.4(M) / Mechanical warewashing equipment - sanitization pressure.
The water flow pressure in a warewashing machine is not adequate. The student side dishwasher final rinse water pressure was 13 psi.
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, shall be within the range specified on the machine's data plate and not be less than five pounds per square inch or more than thirty pounds per square inch.
THE DISHWASHER MUST BE 20 PSI ON THE FINAL RINSE PLUS OR MINUS 5 PSI. ADJUST THE DISHWASHER. Correct By: 27-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-November-2014
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| FOOD DEFENSE - A food defense booklet (NYSHD’s Food Defense Strategies) and possible vulnerable points to protect food from intentional contamination were briefly discussed. (Facility security, employee training and restrictions, and food storage, handling, and control were reviewed). TCS Ready to eat food must be date marked with the last date of use. Keep employee food on the lowest shelves if it is stored in operation cooler. |