HACCP:DISCUSSED REQUIRED FOOD TEMPERATURE AND EMPLOYEE PERSONAL HYGIEN, I.E. DRINKING FROM A COVERED CONTAINER..
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperatures of Potentially Hazardous Food (PHF) in the prep cooler at 44 to 46 degree F. Ensure temp of PHFs at 41 degree F or below. PHFs were moved into a refrigerator.
- Critical: Facilities to maintain proper temperatures
2 door prep cooler was overloaded with food and have ambient temperature of 43 degree F. Ambient of cooling unit must be at 36 to 38 degree F. Foods were removed and ambient temp dropped to 34 degree F
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusting tip end of racks in refrigerator and prep cooler. Keep an eye on racks and replace soon to provide smooth and easily cleanable surface.
- Floors properly constructed, clean, drained
Soiled floors under 3-compartment sinks and other equipments. Routinely clean floors under equipments.
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10/31/2011 | Routine | 89 |
HACCP: Discussed concentration of sanitizer.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperatures of cut tomatoes, ham, and rice in the 2 door cooler at 49, 48, and 49 degree F respectively. Ensure temperature of cold potentially hazardous food at 41 degree or below.
Also, reduce amount of food, e.g. cut tomatoes put out at a given time, to enable rapid cooling.
Cooler was adjusted and temperature of food dropped to 41 degree after a while.
- Critical: Foods properly cooked and/or reheated
Container of wild rice in the cooler marked 6/27/11, apparently more than 7 days prior.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Food discarded.
- Food protection during storage, prepartion, display, service, transportation
Container of food on a lower shelve of refrigerator was not covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Soiled surfaces of door gaskets and racks of Traulsen refrigerator
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floor under racks and equipments. Routinely, move equipments and racks for cleaning.
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7/18/2011 | Routine | 89 |
HACCP: Discussed frequent hand washing. Quatz tab and chlorine used as sanitizer.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket of prep cooler. Repair.
- Thermometers, gauges, test kits provided
No test strips available in the facility.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Concentration of sanitizer in a bucket over 200ppm. Ensure chlorine bleach sanitizing concentration at between 50 to 200ppm with use of test strip. New solution was made to 200ppm.
- Non-food contact surfaces clean
Soiled gaskets of Traulsen refrigerator.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floor under storage racks and coolers. Clean and maintain clean floors.
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3/10/2011 | Routine | 92 |
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