PALMETTO SUPERFOODS

THREE COMPARTMENT SINK FAUCET WAS LEAKING. [CA] Repair / fix the leakage.

HEALTH PERMIT ISSUED WAS NOT POSTED IN A CONSPICUOUS PLACE. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

ONE SCOOP HANDLE OUT OF TWENTY WAS TOUCHING THE DRY OAT MEAL. [CA] Store scoop in a way that it's handle will not touch food.

THREE OAT MEAL CONTAINERS WERE MEASURED 74 F, 83 F, & 84 F INSIDE THE REFRIGERATION WITH LID. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow. Follow the following cooling procedure for cooling oat meal: After heating or cooking, 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. [SA] Oat meal was send to a freezer for rapid cooling.

Drain pipe from the food prep sink is inside the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. [SA] Provide minimum 1 inch airgap from the floor rim to the drain pipe.

Two containers of oat meal was cooling with lid on it at a room temp. Oat meal was at 91F. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Employees reusing dry wiping cloth at the food prep table cutting board. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC provide a sanitizer bucket. Wiping cloth was stained with food debris. [CA] Wiping cloths shall be free of food debris and visible soil. Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. [COS] Dirty wiping cloths were replaced.

Used apron was on a open coconut flakes carton. [CA] Keep personal items like apron at a designated space aways from food to prevent cross contamination.

Coconut flour bags were stored on floor in the storage area. [CA] Keep all food boxes and bags 6 inches off floor inside the shelving unit.