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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared.
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8
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Adequate handwashing facilities supplied & accessible
Corrected On-Site.
Inspector Comments
Observed hand washing sink being used as a prep sink. A handwashing facility may not be used for purposes other than handwashing.
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18
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Proper cooling time & temperature
Corrected On-Site.
Inspector Comments
Chicken(91°F) was not cooled prior to cooled holding.
Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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33
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Approved thawing methods used
Corrected On-Site.
Inspector Comments
Observed food thawing in standing water. potentially hazardous food shall be thawed by one of the procedures that follow:
(1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less
(2) Completely submerged under running water at a water temperature of 21°C (70°F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow.
Reduced oxygen packaged(ROP) fish was thawed in the packaging. Fish must be removed from the ROP before thawing. Completely removing the fish from the ROP ensures that the reduced oxygen environment is removed, and the hazard of C. botulinum growth and toxin formation is removed.
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37
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Contamination prevented during food preparation, storage & display
Corrected On-Site.
Inspector Comments
Observed food worker using a trashcan as a base for food prep. This is not approved.
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