ROUTINE INSPECTION
4 reported violations
- K27: Food separated and protected
Observed uncovered food in refrigerators. [CA] Keep food covered except when cooling.
- K14: Food contact surfaces clean, sanitized
Chlorine at dishwasher measured at 0 opm. [CA] Maintain 50 ppm chlorine. Manager contacted service repair person.
- K01: Demonstration of knowledge; food safety certification
A few food handler cards unavailable for review. [CA] Keep copies of food handler cards on site for review.
- K09: Proper cooling methodsCritical
Measured red beans at 48F in a full covered container .Beans were prepared yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.