- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed clogged drain in the dishroom handsink. Plumbing must be maintained. The drain was unclogged in my presence. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer in the display cooler in kitchen. Thermometers must be provided in all food coolers. A conspicuous thermometer was provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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04/21/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Locations:
- on the Can opener blade
- Comment:
- THE CAN OPENER BLADE HAD BUILT-UP FOOD RESIDUE ON IT. BLADE WAS CLEANED AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Critical: Handwashing Sink, Installation
- Locations:
- at the Hand wash sink(s)
- Comment:
- AT THE HAND WASH SINK IN THE DISH WASH AREA, THE HOT WATER WAS TURNED OFF. ITEM CORRECTED AT TIME OF INSPECTION BY TURNING THE HOT WATER BACK ON. THIS IS A REPEAT VIOLATION FROM APRIL 2014 ROUTINE INSPECTION. COMPLETE THE RISK CONTROL PLAN I PROVIDED TODAY AND FAX IT BACK TO ME AT 734-727-7165 OR E-MAIL IT TO ME AT jnagi@waynecounty.com
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Packaged and Unpackaged Food -
- Locations:
- in the Walk-in cooler
- Comment:
- METAL TUB OF SALAD AND METAL CONTAINERS OF GRAVIES WERE UNCOVERED IN THE WALK-IN COOLER. ITEMS WERE COVERED WITH PLASTIC WRAP AT MY INSTRUCTION. VIOLATION CORRECTED AT TIME OF INSPECTION
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) 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, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Locations:
- in the reach-in cooler(s)
- Comment:
- IN THE GLASS-DOOR REACH IN COOLER NEAR THE DOORWAY INTO THE KITCHEN, A CONTAINER OF DICED SAUSAGE WAS NOT DATE MARKED. ITEM CORRECTED AT TIME OF INSPECTION BY LABELING AND APPLYING AN EXPIRATION DATE STICKER TO THE SAUSAGE CONTAINER.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Good Repair and Proper Adjustm
- Locations:
- in the reach-in cooler(s)
- Comment:
- THE TALL VERTICAL REACH-IN COOLER ON THE SOUTH WALL OF THE KITCHEN, (NEAR THE WALK-IN COOLER) HAS DAMAGE TO THE DOOR GASKET. REPLACE THE DOOR GASKET.
- 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.
- Repairing
- Locations:
- in the Ventilation hood canopy
- Comment:
- THE EAST-MOST LIGHT BULB IN THE COOKLINE VENTILATION CANOPY IS MISSING. REPLACE THE MISSING BULB.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Thawing
- Locations:
- in the dish washing area
- Comment:
- TWO WRAPPED FROZEN TURKEYS IN A PLASTIC TUB WERE ON THE FLOOR OF THE DISHWASH AREA. TURKEYS WERE RELOCATED TO THE WALK IN COOLER AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- A DAMP WIPING CLOTH WAS STORED ON COUNTER. A BUCKET OF CHLORINE SANITIZER SOLUTION AT 50-100 PARTS PER MILLION (PPM) WAS CREATED AND WIPING CLOTH WAS PLACED IN IT AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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10/14/2014 | Routine |
- Critical: Gloves, Use Limitation
- Comment:
- CORRECTED: COOK DEMONSTRATED THE USE OF GLOVES FOR ONE TASK, AND STATED THAT GLOVES WERE DISCARDED WHEN SOILED.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED COOK ON COOK LINE WASHING HANDS BETWEEN GLOVE CHANGES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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05/12/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- MATERIALS USED IN THE CONSTRUCTION OF FOOD CONTACT SURFACES OF EQUIPMENT SHALL NOT ALLOW THE MIGRATION OF DELETERIOUS SUBSTANCES AND SHALL BE SAFE. OBSERVED TOMATO SAUCE AND PICKLED BEETS IN WALK-IN COOLER STORED IN OPEN #10 CANS. STORE CONTENTS OF OPENED CANS IN APPROVED CONTAINERS. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- GLOVES SHALL BE USED FOR ONLY ONE TASK, USED FOR NO OTHER PURPOSE, AND DISCARDED WHEN DAMAGED OR SOILED. OBSERVED COOK ON COOK LINE CRACKING RAW UNPASTEURIZED SHELL EGGS AND THEN IMMEDIATELY HANDLING WIPING CLOTH AND TOASTER HANDLE WITHOUT CHANGING GLOVES. CHANGE GLOVES AFTER EACH USE, AND DISCARD WHEN SOILED TO PREVENT CROSS-CONTAMINATION.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER OF A TEMPERATURE OF AT LEAST 100F. THE HOT WATER WAS TURNED OFF AT THE HAND SINK IN THE DISHWASHING AREA. TURN ON HOT WATER. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOOD PACKAGES SHALL BE IN GOOD CONDITION SO THAT THE FOOD IS NOT EXPOSED TO CONTAMINANTS. OBSERVED #10 CAN OF KETCHUP IN DRY STORAGE AREA WITH A DENTED RIM. DISCARD CAN OR SEPARATE FROM OTHER FOODS FOR RETURN TO THE MANUFACTURER. CORRECTED AT INSPECTION.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- REFRIGERATED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD HELD FOR MORE THAN 24 HOURS SHALL BE MARKED TO INDICATE THE DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED, FOR A MAXIMUM OF 7 DAYS. OBSERVED CONTAINERS OF COLESLAW IN REACH-IN COOLER ON PREP LINE WITHOUT DATE MARKS. DATE ALL FOODS THAT ARE POTENTIALLY HAZARDOUS FOR A MAXIMUM OF 7 DAYS, WITH THE DATE OF PREPARATION AS DAY 1. CORRECTED AT INSPECTION.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS BEFORE DONNING GLOVES FOR WORKING WITH FOOD. OBSERVED COOK ON COOK LINE CHANGING GLOVES WITHOUT FIRST WASHING HANDS. WASH HANDS BEFORE PUTTING ON NEW GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS OR NETS TO KEEP HAIR FROM CONTACTING FOOD OR EQUIPMENT. OBSERVED COOK AT COOK LINE WITHOUT HAIR RESTRAINT. WEAR HAT OR HAIR NET TO PREVENT CONTAMINATION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
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04/22/2014 | Routine |
- Critical: Raw Animal Foods
- Comment:
- THE KIDS MENU IS NOW SEPARATE FROM THE MAIN MENU. THE KIDS MENU HAS BEEN COVERED AS A TEMPORARY FIX UNTIL THE NEW MENUS, THAT HAVE BEEN ORDERED, ARRIVE. CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Time as a Public Health Contro
- Comment:
- WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL ARE IN PLACE. TIME MARKINGS ARE BEING USED. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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11/04/2013 | Follow-up |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 165 degrees F for 15 seconds
- Corrections:
- Cook to proper temperature.
- Comment:
- KIDS MENU APPEARS ON THE MENU WHERE THE CONSUMER ADVISORY STATEMENT IS PRESENT. KEEP THE MAIN MENU AND KIDS MENU SEPARATED. ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- RAW SHELLED EGGS WERE SITTING OUT ON COUNTER WITHOUT TIME MARKS AND WERE WARM TO THE TOUCH. MUST HAVE WRITTEN PROCEDURE TO USE TIME AS A PUBLIC HEALTH CONTROL. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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10/18/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed zero sanitizer solution being dispensed by the automatic dish wash machine
- General violation description:
- 4-501.114 - adjust equipment to dispense a minimum 25 ppm chlorine solution at a final rinse water @ 120*F. CORRECTION MADE: Observed 50 ppm chlorine sanitizer solution manually dispensed by the operator during the final sanitizer rinse. A service call has been made to fix the automatic sanitizer dispenser.
- Equipment Compartments, Draina
- Items:
- Equipment compartment(s) refrigeration interior(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not sloped to drain
- Corrections:
- Repair/replace so that sloped to drain.
- Comment:
- Observed dripping condensation from ceiling cooling unit. Adjust the uneven walk-in cooler condensation collection pan to slop towards the discharge drain.
- General violation description:
- 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
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10/05/2012 | Routine |
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present
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03/30/2012 | Routine Inspection |
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