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Humble pie pizza salem va2/1/2024 ![]() A longer time for cooling allows an ideal situation for bacterial growth. Correction: Cool potentially hazardous foods from 135☏ to 70☏ within 2 hours and within a total of 6 hours from 135☏ to 41☏. There is sweat on top of the lid and all other items in this refrigerator areģ8 F or below and spaghetti has not been out. Spaghetti noodles made yesterday are in a deep covered plastic container and are still 44 F. Critical: Cooling* (corrected on site) (repeated violation) Observation: Spaghetti noodles noted not being adequately cooled to prevent the growth of harmful bacteria.Correction: Maintain nonfood-contact surfaces of equipment clean. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves below pizza oven, shelves above pizza prep unit, area around conveyor part of pizza oven and left wall on the inside of the walk-in refrigerator.PIC will take apart and clean and sanitize slicer. Correction: Clean and sanitize these surfaces for food contact. There are still meat particles on the part of the food slicer that holds the meat down and also below the slicer blade. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. ![]() Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. If the food is held at 41☏ or below the food shall be served or sold within 7 calendar days. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed lasagne, mac and cheese, large pieces of ham and turkey and barbecue in the refrigeration unit are not properly dated for disposition after opening.All TCS food must be discarded within 6 hours of removing it from proper temperature control. Until unit is repaired they will use time control for TCS food stored on the top of this unit. Correction: Cold hold potentially hazardous food at 41☏ or below to inhibit the growth of harmful bacteria. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cold holding at improper temperatures: top of small prep unit is not holding food at 41 F or below - hamburger 43 F, sliced turkey 46 F, cut tomatoes 46 F.Hamburger should not be placed on top of the prep unit until it is 41 F or below. Suggest cooling hamburger on a pre-chilled sheet pan on the top shelf of the walk-in refrigerator. This has been shown to be the major contributing factor in many foodborne illnesses. Other hambuger cambro stacked on top is 54 F. Hamburger cooked around 11:30 am was placed in a deep plastic contatiner and put on top of the pizza prep unit while still hot. Critical: Cooling* (corrected on site) Observation: Hamburger noted not being adequately cooled to prevent the growth of harmful bacteria.Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use.Provided information on cooling, date marking of food and time control. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves below pizza oven, shelves above pizza prep unit, area around conveyor part of pizza oven and left wall on the inside of the walk-in refrigerator.Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. The food contact surface is no longer easily cleaned and sanitized due to condition. Equipment - Cutting Surfaces (repeated violation) Observation: The cutting boards along the prep tables and the one used for the pizza are heavily scratched and scored. ![]() Small prep unit is holding food at 41 F or below.
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