- Duties of the Person in Charge (46.102)
Owner, person in charge, certified food handler, Brian Soltis, stated that no one has ever told him that fresh produce, in this case tomatoes as noted below, needs to be washed/rinsed before use/cutting/processing/cooking, etc (we discussed the need to wash the lemons and the romaine lettuce hearts as well). Owner should have learned this in his certification course??? which needs renewed prior to the 9/17/10 expiration of the State FEC certificate, course information given. Copy of Chapter 46 given for owner to review with section 46.285 highlited.
- Food Preparation Protected (46.323)
Fresh tomatoes being cut/diced without first being washed.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Approximately half of the ten pounds of hot dogs stored overnight in a chest freezer, that owner left un-plugged to thaw out his meat products (see below), had elevated temperatures above 41*F, top of packages at 47*f, bottom of packages were colder as they were sitting on frozen food product that was still partially frozen. Freezer plugged back in, hot dogs placed on bottom of freezer for quick chill down. Approximately 30 pounds of hot dogs brought to fair in an insulated bag had elevated temperatures above 41*F, 44-46*F recorded, all removed to a chest freezer for quick chill down.
- Cooling, Heating, & Holding Capacities (46.611)
Same issue as written up at Butler Fair (copy of 6/18/10 report shown and given to owner who stated that he only has problems at this fair) with the lack of refrigeration equipment / capacity to maintain all refrigerated foods at a temperature of 41 degrees F or below. Foods brought to fair by owner in insulated bag type coolers, OK, and held in same bags to thaw, (a resolve to last years issue of thawing at ambient temperture) still OK, but then comes the all important question of where do you store all this perishable food under refrigeration??? Owner states that it will all be used/cooked/served within the day's operation. And my question remains, what if it isn't???
- Availability, Capacity & Pressure of Water (46.805)
Hot water tank not working for sink set up, hot water temperature only to 75*F, same as the cold water temperature? Hot water is available in owner's other food trailer next door until unit is repaired.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
No hot water, at least 100*F, supplied to handwash sink basin in tent set up (see below).