- Storage or display of food in contact with water or ice
Eliminate the ice build-up in walk-in freezer. Food cannot be stored on the floor - neither in the walk-in cooler or warehouse. Business has expanded to the point of using the warehouse storage area storing working containers of foods - there needs to be overhead protection and a controlled environment for doing so - painted walls and installing a ceiling, for example, that will qualify for an extention of the kitchen.
- Roasts held at a temperature of 130°F or above
Observed very large quantity of potatoes being preped into potato salad - 50*. Prepping must be done in smaller quantities to maintain refrigerated foods at 41* or below. All food that requires temperature control for food safety must be held at 135* or above, or 41* or below until served.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Large quantities of foods must be cooled in a manner that will cool from 135* to 70* within two-hours, and from 70* to 41* in an additional four-hours (six-hours total) for food safety. Guidance document left again for reference.
- Miscellaneous sources of contamination
Eliminate the ice build-up in walk-in freezer. Food cannot be stored on the floor - neither in the walk-in cooler or warehouse. Business has expanded to the point of using the warehouse storage area storing working containers of foods - there needs to be overhead protection and a controlled environment for doing so - painted walls and installing a ceiling, for example, that will qualify for an extention of the kitchen.
- Food shall be obtained from sources that comply with law
Observed farm fresh eggs that are not considered from an approved source. All food items used in the catering business shall come from a licensed approved source.
- Food storage - preventing contamination from the premises
Eliminate the ice build-up in walk-in freezer. Food cannot be stored on the floor - neither in the walk-in cooler or warehouse. Business has expanded to the point of using the warehouse storage area storing working containers of foods - there needs to be overhead protection and a controlled environment for doing so - painted walls and installing a ceiling, for example, that will qualify for an extention of the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled ice maker. Observed oil on the underneith side of mixer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed many meats and salads in walk-in cooler, kept over one-day, not datemarked.
- Bare hand contact with ready to eat foods
Gloves, or other effective barrier, must be worn when handeling ready-to-eat foods.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
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06/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Poor Man's Catering, 17487 Rt 52 N, Durango, IA 52039 »