- Critical: The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required. Per PIC- Soups are reheated only to about 140F
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices. Reheat all foods to 165F or higher to eliminate pathogens and prevent foodborne illness.
- Critical: The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. PIC could not correctly state how to rapidly cool soups.
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. Monitor food temperatures throughout the cooling process, Ensure temperatures are reaching 70F in 2 hours or less, and reaching 41F in 4 additional hours. If food does not reach temperatures in the previously stated time frame it must be discarded to prevent the sale of potentially hazardous food items.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored over ready to eat food items in the stand-up refrigerator.
(CORRECTED DURING INSPECTION) To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Always store ready to eat food items above raw items to prevent cross contamination if raw items were to leak/drip. Correct By: 06-Mar-2015
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04/07/2015 | Follow-up Inspection |
- Observed food employee changing gloves when required.
- Observed improper reheating of food for hot holding.-PER PIC
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Toxic materials are properly identified and stored.
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03/06/2015 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required. Per PIC- Soups are reheated only to about 140F
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices. Reheat all foods to 165F or higher to eliminate pathogens and prevent foodborne illness.
- Critical: The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. PIC could not correctly state how to rapidly cool soups.
To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. Monitor food temperatures throughout the cooling process, Ensure temperatures are reaching 70F in 2 hours or less, and reaching 41F in 4 additional hours. If food does not reach temperatures in the previously stated time frame it must be discarded to prevent the sale of potentially hazardous food items.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored over ready to eat food items in the stand-up refrigerator.
(CORRECTED DURING INSPECTION) To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Always store ready to eat food items above raw items to prevent cross contamination if raw items were to leak/drip. Correct By: 06-Mar-2015
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03/06/2015 | Standard and 30 day Inspection |
| No violation noted during this evaluation. | 02/05/2015 | Prelicensing Inspection |
| No violation noted during this evaluation. | 02/03/2015 | Prelicensing Inspection |
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