Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Noted fresh cut French fries were being stored at room temperature and not at 41*F or less. Product was cut 3 hours ago. Product was moved to the walk in cooler for rapid cooling.
Reduced Oxygen Packaging. (46.402)
--Noted soup was being made and put into glass jars. The lids are being placed on the jar while they are hot. The jars are then sealing themselves thus eliminating oxygen from the jar. Jars are being stored in the walk in cooler for 30 days. This is a potential botulism hazard. This process is not killing the potential botulism spore that could be in the product. Jars should be filled, cooled to less than 41*F and them lidded. Do not lid jars while hot. At this time jarred soup can be stored for 7 days refrigerated or frozen for a unlimited time. All soup in the sealed jars were disposed of during this inspection.
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