- *4.4 Observed the ambient air temperature of the prep top cooler at 44°F. The reach-in portion of the cooler was below 41°F.
- Maintain the ambient air temperature of coolers, with potentially hazardous foods (PHFs), at 41°F or below in order to maintain the PHFs at 41°F or below. PIC adjusted the temperature and re-located the PHFs. See Critical Control Point report dated 2/15/12.
- COLD HOLDING: The following foods were cold holding improperly due to an elevated ambient air temperature in the prep cooler:
- -ham 43°F
- -cheese slices 44°F
- -cut tomatoes 43°F
- -shredded cheese 42°F
- Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the foods and adjusted the cooler temperature. See Standard 2 report dated 2/15/12.
- NOTE: Reportedly, foods are prepared for a one day supply. Discussed date marking for foods held beyond 24 hours. Ready-to-eat,
- PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- NOTE: Discussed cooling. Foods shall be cooled rapidly from 135°F-70°F within 2 hours and from 135°F-41°F in a total of 6 hours.
- NOTE: Discussed Level 1 Certification of at least 1 person-per-shift. Www.statefoodsafety.com or www.servsafe.com/starters
- -PIC reported proper cooling using an ice bath.
- -PIC reported proper thawing as part of the cooking process.
- -Observed proper chemical storage and labeling.
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2/15/2012 | Standard2 | PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-raw chicken stored above chips in the reach-in cooler
-raw beef, sausage, and bacon stored above tortillas in the walk-in cooler
Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
PIC relocated the raw foods today.
HANDWASHING: Observed the following:
-no paper towels at the kitchen hand sink
-no soap at the bar hand sink
Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC replaced the paper towels and agreed to replace the soap.
TEMPERATURE MEASURING DEVICE: No thermometer, ranging from 0°F-220°F, available. A thermometer ranging 50°-
550°F available. Provide an accurate long stem thermometer, ranging from 0°-220°F, in order to monitor food temperatures. PIC agreed to provide the thermometer. Discussed thermometer calibration today.
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- -raw steak above spaghetti sauce and cooked pork in the walk-in cooler.
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the foods.
- -Observed proper thawing in the walk-in cooler and under cold running, draining water in the prep sink.
- -Observed consumer advisory properly noted on the menu.
- -One accurate long stem thermometer available for use.
- -Single-use gloves available for use in order to avoid bare hand contact.
- -PIC knowledgeable of proper cooling procedures using an ice bath.
- NOTE: New PIC is in the process of obtaining the Level 1 Certification in Food Protection.
- *4.4 No chlorine residual observed on the final rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. PIC called for repairs. Fax/email a copy of the completed work order to MCHD.
- 6.4 Re-secure the peeling coving behind the fryers in order to create a more easily cleanable surface.
- 4.4 The following door seals are damaged:
- -missing door seal on the walk-in cooler
- -torn door seal on the 2-door upright cooler
- Repair these.
- 6.4 Clean/repair the wall behind the dirty dish table in order to remove the black residue build-up.
- C/3.2 Observed the salt and sugar containers lacking a label. Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- 4.5 Defrost the 2-door upright freezer in order to remove the ice build-up. Maintain foods protected from possible contamination.
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7/19/2011 | Critical Control Point 1 | REHEATING: Observed gravy reheating improperly in the steam table at 55°F after 30 minutes. Reheat foods rapidly from 41°F to 165°F within 2 hours in order to limit bacterial growth. Proper reheating methods include stove top, oven, steamer, and microwave. PIC placed the gravy into the microwave in order to achieve proper temperature prior to hot holding in the steam table.
DATE MARKING: Observed the following foods held beyond 7 days or lacking a date mark:
-7/2 meatloaf, not re-dated when pulled from the freezer
-no date cut tomatoes
-7/8 pepperoni
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation (or pulled from the freezer) and used or discarded within 7 days. PIC re-dated the meatloaf 7/16 and discarded the cut tomatoes and pepperoni.
PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-cooked meatloaf in a pan on top of raw steak in the reach-in cooler
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- 6.2 Replace the burned out light bulbs in the dish washing area and under the vent hood.
- 3.2 Provide a sneeze guard for the self-serve veggie buffet in order to prevent possible contamination. Reportedly, the buffet unit came with a sneeze guard and it will be replaced.
- R/4.5 Observed pooling water in the bottom of the sliding door beer reach-in cooler. Clean/repair this and maintain beverages protected from possible contamination.
- Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC replaced the soap today.
- R/TEMPERATURE MEASURING DEVICE: Observed 2 inaccurate long stem thermometers. Provide accurate thermometers in order to monitor food temperatures. Accurate thermometers shall read 32°F +/- 2°F in an ice bath. One long stem thermometer was recalibrated today. PIC discarded the thermometer that could not be re-calibrated.
- NOTE: Current menu contains a consumer advisory statement, however, the foods that may be served undercooked are not denoted with an (*). Correct this at the next printing of the menu.
- -PIC completed the Level 1 Certification course and had certificate available.
- -Observed proper chemical storage and labeling throughout.
- -Observed proper raw animal storage throughout.
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1/5/2011 | Standard2 | DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-meatloaf, in the reach-in cooler, lacking a date mark
-12/22 spinach artichoke dip in the walk-in cooler
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the meatloaf and spinach artichoke dip today.
R/COOLING/COLD HOLDING: Observed pulled pork, made yesterday, in the walk-in cooler at 46°F. Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. PHFs shall be cold holding at 41°F or below. Discussed with PIC.
REHEATING/HOT HOLDING: Observed reheated roast beef, in the steam table, at 85°F. Foods shall be reheated to
165°F within 2 hours. Foods shall be hot holding at 135°F or above. PIC returned the roast beef to the stove top.
R/HANDWASHING: No soap observed at the bar hand sink.
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- 4.5 Observed pooling water in the bottom of the sliding door beer reach-in cooler. Clean/repair this and maintain beverages protected from possible contamination.
- 3.2 Observed several wet wiping cloths stored on the bar. Store all wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- Maintain thermometers accurate to 32°F +/- 2°F in ice bath in order to properly monitor the temperature of foods. Unable to calibrate this thermometer. PIC agreed to purchase a new thermometer ranging from 0°F-220°F.
- PERSONAL CLEANLINESS: Observed a glass of pop on the prep table without a lid/cover. Maintain all beverages covered in order to prevent possible contamination. Discussed with PIC.
- COLD HOLDING: Observed the following foods cold holding at improper temperatures:
- -Cut tomatoes in the prep cooler at 46°F
- -Ham, salami, and other deli meats stacked in the prep cooler at 54°F
- -Cole Slaw in a large bowl in the walk-in cooler at 45°F
- -Artichoke dip, piled high in a container, in the walk-in cooler at 45°F
- Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth. Discussed closing the prep cooler lid, not stacking deli meats high in the prep cooler, and putting less food in containers in order to increase air flow. PIC placed the lunch meats in the reach-in portion of the cooler and agreed to break down the cole slaw and artichoke dip into smaller containers.
- COOLING: Observed the following foods cooling improperly:
- -Meat loaf dated 6/24 at 44°F in the walk-in cooler
- -Large meat loaf, made earlier, in one piece and tightly covered in the walk-in cooler at 135°F
- -Large amount of pasta in a colander and covered, from 2 hours earlier, in the reach-in cooler at 150°F
- Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41° in a total of 6 hours. Discussed cutting the meat loaf into smaller portions to increase air flow or using an ice bath to cool more rapidly. Discussed spreading the pasta out into a shallow pan or using ice bath to cool more rapidly. Also, discussed staggering pans in order to avoid heating the pan above and maintaining foods uncovered until 41°F is reached. See educational handout for proper cooling procedures.
- CONSUMER ADVISORY: No consumer advisory observed on the menu. At the next printing of the menu, add a consumer advisory statement and indicate which foods may be served under cooked (per customer request) with an (*). Discussed with PIC.
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6/25/2010 | 30 Day | HAND WASHING: Observed the hand sink lacking paper towels. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC replaced the paper towels.
PROTECTION FROM CONTAMINATION: Observed a raw chicken breast stored next to ready-to-eat foods in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination.
PIC relocated the chicken to the bottom shelf with other raw foods.
PREVENTION OF CONTAMINATION FROM HANDS: Observed employee buttering buns and pulling the buns off of the grill with bare hands. Wear single-use gloves or use utensils when handling ready-to-eat foods in order to prevent bare hand contact and prevent possible contamination. Informed employee of this today.
TEMPERATURE MEASURING DEVICE: Observed the long stem thermometer reading 40°F in ice bath.
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