| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*13
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*Several food containers were uncovered in storage. Containers were covered.
281. Preventing contamination of packaged and unpackaged food: separation, packaging and segregation.
(a) Required protective measures. Food shall be protected from cross contamination by the following procedures, as applicable:
(1) Separating raw animal-derived foods during storage, preparation, holding and display from:
(i) Raw ready-to-eat food including other raw animal-derived food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables.
(ii) Cooked ready-to-eat food.
(2) Separating types of raw animal-derived foods (such as beef, fish, lamb, pork and poultry) from each other during storage, preparation, holding and display, except when these raw animal-derived foods are combined as ingredients, by doing the following:
(i) Using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
(ii) Preparing each type of food at different times or in separate areas.
(3) Cleaning equipment and utensils as specified in § 712(a) (relating to frequency of cleaning equipment food-contact surfaces and utensils) and sanitizing as specified in § 731(c) (relating to sanitization: requirement, frequency and methods).
(4) Storing the food in packages, covered containers or wrappings. The exception to this requirement is in subsection (b).
(5) Cleaning hermetically sealed containers of food of visible soil before opening.
(6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
(7) Storing damaged, spoiled or recalled food being held in the food facility as specified in § 964 (relating to distressed merchandise: segregated).
(8) Separating fruits and vegetables from ready-to-eat food before the fruits and vegetables are washed as specified in § 285 (relating to washing raw fruits and vegetables).
(b) Exception to the requirement of storing foods in packages, covered containers or wrappings. Subsection (a)(4) does not apply to the following:
(1) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption.
(2) Primal cuts, quarters or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks.
(3) Whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks.
(4) Food being cooled as specified in § 384(d)(2) (relating to potentially hazardous food: cooling).
(5) Shellstock. Corrected On-Site. Repeat Violation.
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*22
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*Cooked peppers were stored at room temperature without a date/time log. The peppers were voluntarily discarded.
385. Potentially hazardous food: hot and cold holding.
(c) Time as a public health control.
(1) Except as specified in paragraph (2), if time--rather than temperature--is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done:
(i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
(ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.
(iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded.
(iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 384(a)--(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control.
(2) In a food facility that serves a highly susceptible population, time only--rather than temperature--may not be used as the public health control for raw eggs. Corrected On-Site. New Violation.
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General Remarks
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-Replace expired Cl test strips
-Defrost the reach-down freezer
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