ROUTINE INSPECTION
5 reported violations
- K06: Adequate handwash facilities supplied, accessible
Paper towels stored outside of the dispenser at the employee restroom hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
- K09: Proper cooling methods
Measured squash soup at 95 F within a deep container at the preparation line. Cook stated soup starting the cooling process 1 hour prior. [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. [COS] Soup placed within an ice bath.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks a high temperature measuring device for measuring the final hot water sanitizing rinse of the warewashing machine. Facility lacks quat sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K21: Hot and cold water available
Measured the hot water temperature at a maximum of 112F from the three compartment and food preparation sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K07: Proper hot and cold holding temperatures
Measured sliced tomatoes at 45 F and mayonnaise based sauce at 47 F on top of an ice bath at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure PHF's held at the preparation line are fully inserted into the ice bath to maintain all parts of the food at 41 F or below. [COS] Sliced tomatoes were relocated to the refrigerator to be cooled to and held at 41 F or below. Employee discarded mayonnaise.