- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each hand washing sink shall be provided with individual disposable towels. Observed a hand washing sink at the bar that did not have paper towels. Provide paper towels at all hand washing sinks. , Corrected: PIC provided paper towels for the hand wash sink at the bar.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Hand washing sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. Observed a hand washing sink at the bar that did not have hand soap. Provide hand soap at all hand washing machines., Corrected: PIC provided hand soap at the hand wash sink at the bar.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of dust on the fan in the walk-in cooler. Develop a cleaning routine for the walk-in cooler.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Exterior Walls and Roofs, Prot
- Items:
- Exterior perimeter roof
- Problems:
- Does not protect from weather
- Corrections:
- Repair.
- Comment:
- Perimeter walls and roofs of a food establishment shall effectively protect the establishment from weather. Observed a water leak in the dining area near the pool table and in the ladies restroom. Repair roof so the food establishment does not leak water.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed leaks coming from the ceiling in the walk-in beer cooler that is outside. Repair the walk-in beer cooler.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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03/04/2015 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Discontinue soaking knives in soda water after sanitizing in dishwasher. Knives were soaked after sanitizing before polishing. Corrected at time of inspection, knives rewashed and soda soak discontinued.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace water damaged ceiling tiles in kitchen over cookline by next inspection, recheck in 6 months.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The walk in freezer has a leak under the fan, the drip pan seems to be on an angle and there is a large ice build-up on the floor, repair, clean ice regularly. Recheck in 6 months, next routine inspection.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Keep ice scoop handles out of ice, both ice bins at the bar had ice scoop handles down in the ice. Corrected today, handles removed from ice, monitor daily.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The ceiling in the walk in cooler and the fan are soiled/dusty today, increase cleaning frequency, recheck next inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- The kitchen door does not have a tight seal to the ground. Replace the weatherstrip before next inspection, recheck in 6 months, next routine inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/23/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BAR AREA HAND SINK HAS NO DRYING PROVISIONS. ALL HAND SINKS SHALL BE PROPERLY STOCKED. INSTALL PAPER TOWELS IMMEDIATELY., CORRECTED-PAPER TOWELS STOCKED IN SINK DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Comment:
- BAR AREA HAND SINK HAS NO DRYING PROVISIONS. ALL HAND SINKS SHALL BE PROPERLY STOCKED. INSTALL PAPER TOWELS IMMEDIATELY., CORRECTED-PAPER TOWELS STOCKED IN SINK DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BAR AREA HAND SINK HAS NO DRYING PROVISIONS. ALL HAND SINKS SHALL BE PROPERLY STOCKED. INSTALL PAPER TOWELS IMMEDIATELY., CORRECTED-PAPER TOWELS STOCKED IN SINK DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Comment:
- BAR AREA HAND SINK HAS NO DRYING PROVISIONS. ALL HAND SINKS SHALL BE PROPERLY STOCKED. INSTALL PAPER TOWELS IMMEDIATELY., CORRECTED-PAPER TOWELS STOCKED IN SINK DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BAR DISH MACHINE OBSERVED REGISTERING NO SANITIZER. ALL DISH MACHINES SHALL PROPERLY SANITIZE AT ALL TIMES. IMMEDIATELY DISCONTINUE BAR DISH MACHINE USE, USE KITCHEN DISH MACHINE AND ORDER SERVICE FOR BAR DISH MACHINE. CORRECT IMMEDIATELY., SANITIZER ACQUIRED-ITEM CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Comment:
- BAR DISH MACHINE OBSERVED REGISTERING NO SANITIZER. ALL DISH MACHINES SHALL PROPERLY SANITIZE AT ALL TIMES. IMMEDIATELY DISCONTINUE BAR DISH MACHINE USE, USE KITCHEN DISH MACHINE AND ORDER SERVICE FOR BAR DISH MACHINE. CORRECT IMMEDIATELY., SANITIZER ACQUIRED-ITEM CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BAR DISH MACHINE OBSERVED REGISTERING NO SANITIZER. ALL DISH MACHINES SHALL PROPERLY SANITIZE AT ALL TIMES. IMMEDIATELY DISCONTINUE BAR DISH MACHINE USE, USE KITCHEN DISH MACHINE AND ORDER SERVICE FOR BAR DISH MACHINE. CORRECT IMMEDIATELY., SANITIZER ACQUIRED-ITEM CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Comment:
- BAR DISH MACHINE OBSERVED REGISTERING NO SANITIZER. ALL DISH MACHINES SHALL PROPERLY SANITIZE AT ALL TIMES. IMMEDIATELY DISCONTINUE BAR DISH MACHINE USE, USE KITCHEN DISH MACHINE AND ORDER SERVICE FOR BAR DISH MACHINE. CORRECT IMMEDIATELY., SANITIZER ACQUIRED-ITEM CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK HANDLING READY TO EAT BUNS WITH BARE HANDS. ALL READY TO EAT FOODS SHALL NOT BE HANDLED WITH BARE HANDS. TRAIN STAFF AND ELIMINATE CONTACT WITH BARE HANDS IMMEDIATELY., CORRECTED-COOK INSTRUCTED TO PUT ON GLOVES AND HE COMPLIED DURING INSPECTION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Comment:
- OBSERVED COOK HANDLING READY TO EAT BUNS WITH BARE HANDS. ALL READY TO EAT FOODS SHALL NOT BE HANDLED WITH BARE HANDS. TRAIN STAFF AND ELIMINATE CONTACT WITH BARE HANDS IMMEDIATELY., CORRECTED-COOK INSTRUCTED TO PUT ON GLOVES AND HE COMPLIED DURING INSPECTION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK HANDLING READY TO EAT BUNS WITH BARE HANDS. ALL READY TO EAT FOODS SHALL NOT BE HANDLED WITH BARE HANDS. TRAIN STAFF AND ELIMINATE CONTACT WITH BARE HANDS IMMEDIATELY., CORRECTED-COOK INSTRUCTED TO PUT ON GLOVES AND HE COMPLIED DURING INSPECTION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Comment:
- OBSERVED COOK HANDLING READY TO EAT BUNS WITH BARE HANDS. ALL READY TO EAT FOODS SHALL NOT BE HANDLED WITH BARE HANDS. TRAIN STAFF AND ELIMINATE CONTACT WITH BARE HANDS IMMEDIATELY., CORRECTED-COOK INSTRUCTED TO PUT ON GLOVES AND HE COMPLIED DURING INSPECTION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE INTERIOR OF THE GREEN WORLD COOLER AND THE KITCHEN FLOOR ARE UNCLEAN. ALL AREAS AND ITEMS SHALL BE IN CLEAN CONDITION. CLEAN ITEMS DAILY. ITEM TO BE CHECKED ON NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency and Restri
- Comment:
- THE INTERIOR OF THE GREEN WORLD COOLER AND THE KITCHEN FLOOR ARE UNCLEAN. ALL AREAS AND ITEMS SHALL BE IN CLEAN CONDITION. CLEAN ITEMS DAILY. ITEM TO BE CHECKED ON NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE INTERIOR OF THE GREEN WORLD COOLER AND THE KITCHEN FLOOR ARE UNCLEAN. ALL AREAS AND ITEMS SHALL BE IN CLEAN CONDITION. CLEAN ITEMS DAILY. ITEM TO BE CHECKED ON NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency and Restri
- Comment:
- THE INTERIOR OF THE GREEN WORLD COOLER AND THE KITCHEN FLOOR ARE UNCLEAN. ALL AREAS AND ITEMS SHALL BE IN CLEAN CONDITION. CLEAN ITEMS DAILY. ITEM TO BE CHECKED ON NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A CEILING TILE IS MISSING FROM WATER DAMAGE. NO WATER LEAKING TODAY. REPLACE CEILING TILE AND REPAIR ANY ISSUE WITH LEAKING ROOF IMMEDIATELY. ITEM TO BE RECHECKED O NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Comment:
- A CEILING TILE IS MISSING FROM WATER DAMAGE. NO WATER LEAKING TODAY. REPLACE CEILING TILE AND REPAIR ANY ISSUE WITH LEAKING ROOF IMMEDIATELY. ITEM TO BE RECHECKED O NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A CEILING TILE IS MISSING FROM WATER DAMAGE. NO WATER LEAKING TODAY. REPLACE CEILING TILE AND REPAIR ANY ISSUE WITH LEAKING ROOF IMMEDIATELY. ITEM TO BE RECHECKED O NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Comment:
- A CEILING TILE IS MISSING FROM WATER DAMAGE. NO WATER LEAKING TODAY. REPLACE CEILING TILE AND REPAIR ANY ISSUE WITH LEAKING ROOF IMMEDIATELY. ITEM TO BE RECHECKED O NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- RAW CHICKEN THAWING ON COUNTER AT ROOM TEMPERATURE. IMMEDIATELY PLACE CHICKEN IN COOLER TO THAT (OR OTHER APPROVED METHOD) TO LIMIT PATHOGEN GROWTH. CORRECT IMMEDIATELY., CORRECTED-CHICKEN PLACED IN COOLER TO PROPERLY THAW.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Thawing
- Comment:
- RAW CHICKEN THAWING ON COUNTER AT ROOM TEMPERATURE. IMMEDIATELY PLACE CHICKEN IN COOLER TO THAT (OR OTHER APPROVED METHOD) TO LIMIT PATHOGEN GROWTH. CORRECT IMMEDIATELY., CORRECTED-CHICKEN PLACED IN COOLER TO PROPERLY THAW.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- RAW CHICKEN THAWING ON COUNTER AT ROOM TEMPERATURE. IMMEDIATELY PLACE CHICKEN IN COOLER TO THAT (OR OTHER APPROVED METHOD) TO LIMIT PATHOGEN GROWTH. CORRECT IMMEDIATELY., CORRECTED-CHICKEN PLACED IN COOLER TO PROPERLY THAW.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Thawing
- Comment:
- RAW CHICKEN THAWING ON COUNTER AT ROOM TEMPERATURE. IMMEDIATELY PLACE CHICKEN IN COOLER TO THAT (OR OTHER APPROVED METHOD) TO LIMIT PATHOGEN GROWTH. CORRECT IMMEDIATELY., CORRECTED-CHICKEN PLACED IN COOLER TO PROPERLY THAW.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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03/25/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Oakwood Bar & Grill, 17621 Oakwood Blvd., Dearborn, MI 48124 »