A new walk-in refrigerator and walk-in freezer have been installed.
No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
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Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.**
** The middle stopper at the 3 compartment sink is in poor repair.
The "True 2 door refrigerator is not sufficient in capacity to properly cool foods. A walk in cooler that is designed to cool foods is not easily accessible.
No violation noted during this evaluation. | 10/01/2014 | Risk Factor | |
The walk-in freezer was observed not in use. Repair the walk-in refrigerator to ensure proper cold holding temperature of 41 degrees Fahrenheit or less. All TCS Food will be stored in the 2-door reach-in refrigerator.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of cooked pasta in the walk-in refrigerator observed cold holding at improper temperature (product was discarded by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The walk-in refrigerator is in need of repair. The temperature measured between 48 to 50 degrees Fahrenheit.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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04/11/2014 | Routine | |
Lower the temperature of the True 2 door refrigerator and all other refrigerators to 38 F.
The kitchen is very warm during lunch.
No violation noted during this evaluation. | 10/03/2013 | Risk Factor | |
"Keep it clean" poster given to the CFM
Check chlorine/bleach solution.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual operations, using a proper solution. The chlorine "bleach" was did not register on the test strips in the 3 compartment sink or in the commercial container of bleach.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station in the kitchen is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Intensity/Lighting (repeated violation)
Observation: The light bulbs in the walk in freezer and walk in refrigerator are burnt out.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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04/16/2013 | Routine | |
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