- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: chicken reheating in crock pot only increased about 5 degrees in 20 minutes. PHF should be reheated to min 165 deg within 2 hours. We talked about using small roaster instead of crock pot.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: far left of cheese cooler out of temp today...deli turkey 51.5 deg, ham/cheese loaf 46.8 deg, cured beef 46.2 deg. Thermometer showed 40 but was by air flow.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: both coolers in deli are missing thermometers today
- Outer openings are protected
Observation: back double outside door needs skirt on bottom. There is wide gap with snow drifted inside storage room.
- Food properly labeled with major food allergens
Observation: deli salads for retail have ingredients listed but are missing allergen info such as wheat, eggs, etc
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02/15/2016 | Regular |
| No violation noted during this evaluation. | 02/07/2015 | Follow Up LOC |
- Miscellaneous sources of contamination
Observation: ready to eat food such as apples in produce walkin need to be stored at least 6 inches off the floor
- Using a handwashing sink- operation and maintenance
Observation: hand sink in meat room had several dirty rags stored inside today. Keep empty to encourage frequent hand washing.
- Common name-working containers
Observation: unlabeled spray bottle observed in meat room
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: produce bunker cut pineapple was 47.2 deg and meat walkin cooler was 50.5 deg today using my digital stem thermometer.
- Storage of clean equipment and utensils
Observation: serving utensils should have handles stored up for sanitary dispensing
- Handwashing signage
Observation: sign needed in employee restroom
- Utensils and pressure measuring devices maintained
Observation: serving utensils should be maintained in good shape-rubber spatula and wooden spoon removed from service today because of chunks missing or loose.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: both thermometers in meat walkin cooler are inaccurate. produce bunker needs a thermometer if perishable food is stored inside.
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01/29/2015 | Regular |
- Package integrity
Observation: severely dented cans removed from shelf
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: cut bagged lettuce 52deg today. Should be 41 or less. Moved to bunker
- Posting of a valid license
Observation: grocery license posted expired 1/6/14.
- Safe, unadulterated, honestly presented
Observation:outdated infant formula removed from shelf
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02/05/2014 | Routine |
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