|
#
|
Violation
|
|
7
|
No bare hand contact with RTE foods or approved alternate method properly followed
Inspector Comments
Food workers observed using bare hands for preparing ready to eat food of strawberries and lemons. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. Retrain all staff on proper hand washing practices to reduce contamination.
|
|
8
|
Adequate handwashing facilities supplied & accessible
Inspector Comments
There are no soap or paper towels at the hand wash sink in the prep kitchen building. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
|
|
13
|
Food separated & protected
Inspector Comments
Observed raw seafood stored directly over ready to eat food items in various walk-ins throughout facility. Raw Time/Temperature Control for Safety (TCS) products are being stored directly over ready to eat foods. Always store raw TCS products under ready to eat foods.
|
|
18
|
Proper cooling time & temperature
Inspector Comments
Observed cut grapefruit in prep unit refrigerator at 50F. Prior to placing food items from ambient into a prep unit refrigerator, cool first in refrigerator. Observed couscous in prep unit refrigerator at 73F. Item was discarded at time of inspection. 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.
|
|
21
|
Proper date marking & disposition
Inspector Comments
Multiple quart containers of ready to eat food located in several walk-ins and prep unit refrigerators are unlabeled/undated, and/or mislabeled or misdated. Items in prep unit area were discarded.
Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. Several containers were disposed of on site.
|
