- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit). Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled from 135°F to 70°F within 2 hrs. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature. Raw shell eggs must be maintained at 45°F or less. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature. PHF must be cooled from 135°F to 70°F within 2 hrs. MANAGEMENT WAS MADE AWARE OF ISSUE AND QUICKLY MOVED TO RECTIFY ISSUE. PRODUCT WAS PLACED INTO SMALLER PANS AND INTRODUCED INTO ICE BATHS. PRODUCT HAD BEEN COOLING AT AMBIENT ROOM TEMPERATURE FOR 1 HOUR, AND AT TIME OF INSPECTION WAS MEASURED AT 155 DEGREES.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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02/02/2016 | 91 |
- 229.163 (n) (1) eat.drink.smoke.. Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur AT TIME OF INSPECTION, INSPECTOR ENCOUNTERED EMPLOYEES' PERSONAL FOOD ITEMS BEING STORED ALONG SIDE RESTAURANT FOOD ITEMS. HAVE A DESIGNATED AREA EXCLUSIVELY FOR THE STORAGE OF EMPLOYEE PERSONAL FOOD BEVERAGES AND FOOD ITEMS.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. RAW SHELLED EGGS FOUND STORED ABOVE UNCOVERED COOKED AND READY TO EAT FOODS.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by Refrigerated, ready-to-eat, PHF that is combined with additional ingredients must retain the date marking of the first prepared ingredients or earliest prepared ingredients. Time only may not be used as a control method in an establishment that serves a highly susceptible population. INSPECTOR FOUND POTENTIALLY HAZARDOUS FOODS BEING HELD IN WALK IN COOLER WITHOUT DATE LABLES OR WITH IMPROPERLY MARKED DATE LABELS.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. INSPECTOR FOUND THAT THE ONLY HANDSINK IN KITCHEN HAD A MALFUNCTIONING/NON-WORKING AUTOMATED PAPER TOWEL DISPENSING UNIT. NO OTHER SOURCE OF PAPER TOWELS PROVIDED AT SAID HANDSINK
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11/13/2015 | 85 |
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