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6-1A: .04(6)(f)Condensed milk (two containers) stored out at room temperature. (see temperature chart). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Condensed milk place in cooler to cool to 41F. //
6-1C: .04(6)(d)Batter and condensed milk are cooling, but not cooling at a fast enough rate to meet cooling requirements. // Cooling Rate:
TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour.
TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. // Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P)
Corrective Actions: PIC moved both to an ice bath to cool faster. //
8-2B: .07(6)(c)Air freshener store above food. Fuel lighter stored on prep table. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) // If this item is marked out of compliance on the next routine inspection.
Corrective Actions: Chemicals relocated to an approved area separate from food service supplies, equipment, and food. //
11A: .04(6)(e)Batter cooling covered in 2 door lowboy that owner stated was in defrost mode. He moved the batter to the walk in cooler. Condensed milk on table moved to the open top cooler - top section. Batter and condensed milk not cooling at a fast enough rate to meet cooling requirements. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Both items transferred to ice baths. //
www.gnrhealth.com; www.georgiaeh.us; QUESTIONS? CALL 770-963-5132.
Cold holding items assessed at 41F or less, unless otherwise specified.
Additives: food coloring, extracts, flavorings.