Correction: Provide all the required test kits or other device for measuring the concentration of sanitizing solutions. WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A chlorine, iodine and quaternary ammonia test kit is not available for checking sanitizer concentrations.Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. FOOD TEMPERATURE MEASURING DEVICES - PROVIDED Observation: No thermometer is present for monitoring temperatures in foods.Correction: The person in charge shall obtain training or training materials in the areas of above so they are able to demonstrate knowledge and train employees on proper food safety practices. DEMONSTRATION OF KNOWLEDGE Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of cooling, preventing cross contamination with sanitizer, temperature control, cooling, etc.Wiping cloth solution shall be 200 ppm for quaternary ammonia. Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS Observation: The wiping cloth solution set up on line in kitchen noted with 0 ppm sanitizer.Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS Observation: The iodine for the glasswasher is not being used according to EPA registered label use instructions and is at 0 PPM.Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Date is on plastic and when put in cooler, plastic is discarded. Possibly date made could be traced back to cooler. Critical: DATE MARKING - DISPOSITION (repeated violation) Observation: Various items on line not date marked.Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Critical: RTE/PHF-TCS PROPER DATE MARKING Observation: Homemade salsa type mixture in walkin is improperly date marked.Do not use until unit can maintain product temps of 41 deg F or less. Correction: Maintain cold potentially hazardous foods at or below 41☏ All potentially hazardous food was pulled from this unit. Shallots 53 deg F, rice in bottom 47 deg F, tuna 48 deg F. Critical: PHF/TCS, COLD HOLDING Observation: Pomodor in prep 1 cooler is cold held at 58☏.Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS Observation: Employee observed prepping sandwiches with bare hands. No violation noted during this evaluation.
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