Inspection findings | Inspection Date | Type | Comments |
---|---|---|---|
|
2/15/2012 | Standard2 | NOTE: Some foods in the cooker/warmer were not yet at serving temperatures. See Temperature log. Monitor to be sure that ready-to-eat foods are at 135°F within 4 hours and before serving. Monitor to be sure that foods re-heat to 165°F within 2 hours and before serving. -Two accurate long stem thermometers available. -Observed proper single-use glove use with ready-to-eat foods. -Observed proper date marking throughout. -Observed proper chemical storage. |
|
9/13/2011 | Standard 1 | COLD HOLDING: Observed the following foods cold holding improperly in the prep cooler: -tuna salad 47°F -guacamole 47°F -cut tomatoes 45°F Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of the reach-in portion of the cooler was properly below 41°F. PIC adjusted the temperature today. Foods were at 44°F within 30 min. PIC agreed to monitor foods/cooler until they reach 41°F. NOTE: Foods in the cooker/warmer were not yet at serving temperatures. See Temperature log. Monitor to be sure that ready-to-eat foods are at 135°F within 4 hours and before serving. Monitor to be sure that foods re-heat to 165°F within 2 hours and before serving. PIC microwaved all foods to proper temperatures. -One accurate long stem thermometer available. -Observed proper single-use glove use with ready-to-eat foods. -Observed proper datemarking throughout. |
|
2/10/2011 | Standard2 | |
|
9/10/2010 | Standard 1 | -Observed proper date marking throughout. -2 accurate long stem thermometers were available for use. -PIC displayed knowledge of proper cooling procedures, either in the cooler or in an ice bath. -PIC displayed knowledge of proper reheating procedures, in the microwave. |
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