3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. Eggs were stored over ready-to-eat foods (limes).
To prevent cross contamination of food with pathogens that could cause a foodborne illness, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. STORE EGGS ON SHELVES LOWER THAN READY TO EAT FOODS. Correct By: 15-Dec-2014
3717-1-03.4(E) / Cooling methods - temperature and time control.
Critical CorrectedDuringInsp Observed improper method for cooling TCS foods. The chicken and refried beans were cooling in pans with a depth greater than 2 inches prior to being placed in the walkin cooler.
To prevent the growth of pathogens: (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. USE SHALLOW PANS AND KEEP CHICKEN AND REFRIED BEANS NO MORE THAN 2 INCHES DEEP IN THE PANS. REFRIGERATE AFTER 30 MINUTES OF COOLING AT ROOM TEMPERATURE. Correct By: 15-Dec-2014
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical CorrectedDuringInsp Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The automatic dishmachine was operating without sanitizer.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. REPLACE THE EMPTY CHLORINE SANITIZER WITH NEW. CORRECTED AND NOW READING AT 100PPM CL2. Correct By: 15-Dec-2014
3717-1-07(B) / Working containers - common name.
Critical CorrectedDuringInsp Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. The spray bottle with dish detergent soap was improperly labeled Sweet & Sour.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. LABEL THE BOTTLE CORRECTLY AND REMOVE THE SWEET & SOUR LABEL. Correct By: 15-Dec-2014