- Cooling Methods
Observation: Methods used for cooling whipped cream in the prep refrigerator in deep, covered and stacked containers can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Bags of shredded cheese cold holding at the improper temperature of 69 F in a pan on the counter above the dishmachine
Correction: were discarded.
- Temperature Measuring Devices, Manual and Mechanical Warewashing
Observation: A temperature measuring device or an irreversible registering temperature indicator is not provided and readily accessible for frequently measuring the washing and sanitizing temperatures.
Correction: In warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Water temperature is critical to sanitization in warewashing operations. This is particularly true if the sanitizing being used is hot water. The effectiveness of cleaners and chemical sanitizers is also determined by the temperature of the water used. A temperature measuring device is essential to monitor manual warewashing and ensure sanitization.
- Utensils and Temperature and Pressure Measuring Devices/Good Repair and Calibration
Observation: The water pressure measuring device on the dishmachine is not working.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. If temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable.
- Kitchenware and Tableware/Preventing Contamination
Observation: Knives, forks, and/or spoons are not presented so that only the handles are touched by employees and by consumers at the provided consumer self-service area.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
|
12/02/2015 | Routine | |
Restaurant representatives - add corrected or new information about Magic Pan, Wna-Terminal B/C, Arlington, VA 22202 »