9: 114002, 114002.1 Macaroni and cheese in large plastic container inside walk in was found at 49F in the center and 45F on the sides. Per staff, the macaroni and cheese was prepared 3-4 hours prior to inspection. The macaroni and cheese was prepared by combining previously cooked and cooled macaroni noodles and room temperature cheese sauce from can. After mixing, the macaroni and cheese was placed inside the walk-in with lid. Use approved method to return macaroni and cheese to safe holding temperature. At time of inspection the mac and cheese was placed into shallow 2 inch deep metal hotel pans and put in blast chiller to rapidly cool. Temperature reached 35-41 F. Corrected.
Corrective Actions: All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours. The decrease in temperature from 135F to 70F shall occur within the first 2 hours. Cooling shall be done by one or more of the following methods: in shallow containers, separating food into smaller portions, adding ice as an ingredient, using an ice bath, stirring frequently, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)
21: 113953(c), 114189, 114192, 114192.1, 114195 Maximum hot water temperature at 93 F in men's restroom and at 97 F in women's restroom. PRovide water at 100-108F within 24 hours.
Corrective Actions: An adequate, protected, pressurized, potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of at least 120F when measured from the mop sink, prep sink, and warewashing sink faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with auto run faucets shall have their water temperature set between 100F to 108F. (113953(c), 114189, 114192, 114192.1, 114195)
36: 114074, 114081, 114119, 114161, 114172, 114178, 114179 Ice bucket placed directly on floor while being filled with ice. Ensure ice bucket is not placed on floor. Corrected at time of inspection.
Corrective Actions: Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135F. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Pressurized cylinders shall be securely fastened to rigid structure. (114074, 114081, 114119, 114161, 114172, 114178, 114179)
No comments
