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 air temperature of the customer cooler was 44 degree and the applesauce in the cooler was 43 degrees.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. To prevent the rapid growth of pathogens that could cause a foodborne illness,
ADJUST THE COOLER TO 41 DEGREES OR BELOW. THE COOLER WAS ADJUSTED AT THE TIME OF INSPECTION AND THE TEMPERATURE WAS 39 DEGREES AFTER 20 MINUTES. Correct By: 13-Jun-2014
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Food was not dated with the last date of use. The date food was prepared was written on the contaner.
Refrigerated, ready-to-eat, TCS 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 in this rule. To prevent multiple growth of pathogens over time that could cause a foodborne illness,
DATE MARK READY TO EAT TCS FOOD WITH THE LAST DAY OF USE. THIS WAS DONE AT THE TIME OF INSPECTION. Correct By: 13-Jun-2014
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. The wiping cloth bucket was stored in the hand sink.
A handwashing sink may not be used for purposes other than handwashing. To allow easy hand washing and to prevent inadequate hand washing that could lead to cross contamination,
DO NOT PLACE THE WIPING CLOTH BUCKET IN THE HAND SINK. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING THE BUCKET TO A DIFFERENT LOCATION. Correct By: 13-Jun-2014
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Wiping cloths were stored in soupy water, not a sanitizer solution.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
STORE WIPING COTHS IN A SANITIZER SOLUTION BETWEEN USES. Correct By: 13-Jun-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-June-2014
| Comments |
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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) A security camera for the serving line may help to prevent intentional contamination of food at this exposed point. |