![]() 4(E) / Cooling methods - temperature and time control. ![]() Ensure that foods are put back into refrigeration after prepping. Ensure that a manageable amount of raw product is removed from refrigeration at one time. The facility was preparing a large container of raw chicken which was at 47F. Critical Repeat TCS foods not being cold held at the proper temperature.Observed that the facility was preparing too much foods. Ensure the cooling precess starts then the product hits 135F.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Repeat Improper cooling of TCS food.Observed par cooked chicken that was not being rapidly cooled properly.Ensure that bulk foods are rapidly cooled from 135F to 70F in two hours and then 135F to 41F in a total of 6 hours. 2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Repeat Food not properly protected from contamination by separation, packaging, and segregation.Observed raw eggs over ready to eat foods.Ensure that raw eggs are stored over ready to eat foods.4(D) / Cooling - temperature and time control. Any product that comes in contact with the leak shall be discarded. If the leaks persist in dry storage, ensure that all food or single service articles are moved. Observed evidence of leaks in dry storage. Repeat Physical facilities not maintained in good repair.1. Ensure that the product can reach 70 F within two hours.Ensure that chicken is cooling in a shallow pan, or sheet tray.4(A) / Repairing. Ensure that the rapid cooling process starts when the product is at 135 F. The product was time stamped at 12:15 pm and the temperature of the product was taken at 1:45 pm. Observed that chicken was in the cooling process and was at ~94 F and was being stored at room temperature. Repeat Improper method for cooling TCS foods.Observed chicken cooling in a large tub. Critical Repeat (CCP) TCS foods not being cold held at the proper temperature.Obvserved ham out 4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Repair roof to prevent further water entry into the facility. PIC indicated that there is a work order in with a company to get the roof repaired. Storage room ceiling has numerous roof leaks, ceiling tiles are missing and ponds of water are on the ground. Physical facilities not maintained in good repair. The following areas need to be cleaned in the facility:1)The standing water and spills observed in the storage room need to be cleaned up.2)The floor drains in the facility.3)The area around the grease trap where there is food debris buildup.4(A) / Repairing. There is dropping or dead insects on the lids of the cans that are not opened near the sesame seed oil.4(B) / Cleaning - frequency and restrictions. The following pieces of equipment have food debris buildup.1)Wire shelving in the walk-in cooler.2)Handles of equipment such as coolers.3)Containers of sesame oil and cans in corner storage area. Non-food contact surfaces of equipment are unclean. Replace with lid that does not have damage.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Obsserved plastic lid handle breaking off on garbage can that holds rice. 1(A) / Equipment and utensils - durability and strength. Discard any boxes/bag that are soiled from water damage and with mold growth. Move these items out from under know water leaks. Food items and single use paper/plastic food service products observed stored in the storage room underneat apparent water leaks. 2(Q) / Food storage - preventing contamination from the premises. Clean floor drains.3)Insects in the flour. Work to eliminate all standing water in the facility and spills. Clean this area and surrouding food containers.2)Drain flies throughout the facility. Critical Presence of the following detected in the facility:1)Rodents, through the presence of mouse droppings on and around the sesame oil. Discard these cans of food and do not use for the public due to possible contamination.4(K) / Controlling pests. 2.) Multiple unopened cans stored in shelving are heavily dented and crushed. 6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food Critical 1.)Observed flour with insects in it. Clean this utensil to remove all food debris. There is a metal scoop near the shrimp in the walk-in cooler that has heavy debris buildup on the surface. ![]() Critical Equipment food-contact surfaces or utensils are unclean. ![]() 5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Standard/Critical Control Point Inspection The following areas need to be cleaned in the facility:1)The standing water and spills observed in the storage room need to be cleaned up.2)The floor drains in the facility.3)The area around the grease trap where there is food debris buildup. 4(B) / Cleaning - frequency and restrictions.
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