ROUTINE INSPECTION
CO0156453
4 reported violations
- K26: Approved thawing methods used; frozen food
Observed thawing of PHFs stored on the side of prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
- K14: Food contact surfaces clean, sanitized
Observed pink and black mold like substance on some areas of inside panel of ice machine. It is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine.
- K07: Proper hot and cold holding temperatures
Measured sausage at 58F hanging above prep sink, per PIC they thaw sausage before storing it back in the walk in cooler. Measured cooked chicken and mushroom at 44F stored near prep sink for thawing. Per PIC, the items were taken out less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved both items to walk in cooler to cool back to 41F or below.
- K08: Time as a public health control; procedures & recordsCritical
Measured blanched vegetables at 100F stored on prep table. Per PIC, they use or discard the PHFs within 4 hours. Lack of TPHC label. Per PIC, the vegetables were blanched between 11-11:30 AM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC time marked the vegetable container.