EHS to temporary food booth that is operated either every week or every other week during auctions. All issues checked with significant improvements made. Good cleaning done for non food contact surfaces, correct thermometer for fast reading unit present and used correctly to check food temperatures both for reheating and for heating for hot holding and good food temperatures seen. Correct food containers (Pyrex with lids) in use for reheating and hot holding and will remain in food booth. Discussed - even though facility not standard permitted restaurant - ensure all staff have current food handler cards conduct good food handling practices.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature Measuring Devices - Food (repeated violation)
Observation: The dial food thermometer in the snack bar (the only one present) with a temperature range of 50 - 550 F.
Correction: Provide a food thermometer that is from 0 - 220 F in 2 degree increments so that *cold foods can be temperature checked and thermometer can be calibrated in ice water to ensure accurate readings. Thermometer must be within +/- 2 degrees Fahrenheit in the intended range of use.
- Pests - Controlling Pests* (repeated violation)
Observation: Flies seen in snack bar.
Correction: Continually clean and sanitize food preparation surfaces, thoroughly clean all areas, keep all food covered, *clean trash cans and use liners to reduce debris left in cans - empty frequently. If flies continue to be a problem (present) obtain and use good quality foot pedal trash cans to prevent hand contamination and exclude flies from garbage.
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11/20/2015 | Follow-up | |
Temporary vendor that sets up auction building in pre-built area that has counter, 3 vat sink and no handwashing sink. For temporary event have set end compartment for handwashing, first compartment set up with hot soapy water and second with sanitizer. If needed utensils can be washed, rinsed above handsink and then sanitized. Snack bar with small dorm style refrigerator, popcorn machine, chest freezer, reach in refrigerator / freezer - used for soda and water only, and pretzels etc. in freezer. Owner of vending booth manager at local permitted restaurant with written permission to cook and cool small hamburgers brats etc. in facility for use in snack shop. Letter on file. Temperatures, thermometer and equipment seen tonight not adequate. Vendor "owner" not present, and food safety knowledge needs improvement. Cleanliness needs improvement. Follow up in one week for food temperatures, food equipment, food thermometers, cleanliness and knowledge. ***All staff working in temporary vending operation will need to get district food handler cards for basic food safety "training and knowledge".
- Critical: Demonstration of Knowledge*
Observation: Person in charge uncertain of food temperatures for reheating, hot holding etc. and uncertain of methods - proper equipment to use to reheat foods, as well as what thermometers should be present and uses for each.
Correction: Ensure all staff obtain district food handler cards right away and that person in change understands and uses methods that are effective to protect food safety.
- Critical: Hands - When to Wash* (corrected on site)
Observation: PIC initially returned to kitchen and started food service without washing hands when asked about washing hands stated washed hands in other room.
Correction: Ensure all staff understand that hands must be washed as soon as worker returns to"kitchen-snack bar" and when needed while preparing food. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Small hamburgers approved to prepare in permitted facility, cool, cold hold, transport (under cold holding) and reheat at facility reheated in improper container (old ice cream tub) and temperature checked in the 90's - 106F < 2 hrs ago.
Correction: Foods must be reheated to 165 F x 15 seconds within 2 hours to safely use leftovers reheated for hot holding. First batch of food reheated to 165-168 x 15 secs. Ensure remaining food is also reheated to 165 F or above x 15 seconds. The only food thermometer located is 50-550 F so cannot be calibrated here, but will have to be used. ***Bring and use correct equipment to reheat foods (food grade equipment made for cooking or reheating in the microwave)***Begin and use notebook listing what foods are cooked, date, time, representative cook temperature, time cooled and representative cooling temperatures, date transported - in cooler with ice, and then representative reheat temperatures. Calibrated, sanitized food thermometers must be used for temperature checks.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs in hot holding not adequately heated to 135 F or above before placing in hot holding (just before inspection).
Correction: Batch of hot dogs with additional heating in microwave to 136 F.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Pet ice cream tub reused to heat foods in microwave not designed or approved for use as a food container for storing, heating, reheating foods as container will deteriorate with use and may cause small - minute pieces of plastic to adulterate the food.
Correction: Discard unapproved containers that are not designed to use for food storage - heating etc. and were designed only to hold original food purchased in container. Bring and use food grade containers that are designed for repeat use in food service after cleaning and sanitizing between uses.
- Temperature Measuring Devices - Food
Observation: The dial food thermometer in the snack bar (the only one present) with a temperature range of 50 - 550 F.
Correction: Provide a food thermometer that is from 0 - 220 F in 2 degree increments so that *cold foods can be temperature checked and thermometer can be calibrated in ice water to ensure accurate readings. Thermometer must be within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Outsides of containers, popcorn popper etc. soiled.
Correction: Clean these surfaces now and ensure all equipment is clean before beginning food service for the week. (cleaning after use will make cleaning easier and help prevent pest attraction)
- Pests - Controlling Pests*
Observation: Flies seen in snack bar.
Correction: Continually clean and sanitize food preparation surfaces, thoroughly clean all areas, keep all food covered.
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11/13/2015 | Routine | |
Restaurant representatives - add corrected or new information about Peter Pearson At Amark Auction, Southampton Parkway, Courtland, VA 23837 »