24: 0850 (A) (C3) Observed cold TCS foods (salads,) stored at room temperature on the serving line without a written procedure to use time as a public health control. The items that are held at room temperature without time control are not marked with the discard time. (10 days to correct. Send an email with the Time as a Public Health Control policy.) Corrective Actions: 12VAC5-421-850. Time as a public health control.
A. Except as specified under subsection D of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food establishment, and made available to the department upon request that specify:Pf
1. Methods of compliance with subsection B or C of this section;Pf and
2. Methods of compliance with 12VAC5-421-800 for food that is prepared, cooked, and refrigerated before time is used as a public health control.Pf
B. If time without temperature control is used as the public health control up to a maximum of four hours:
1. The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control or 135°F (57°C) or greater when removed from hot holding temperature control;P
2. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; Pf
3. The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control;P and
4. The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.P
C. If time without temperature control is used as the public health control up to a maximum of six hours:
1. The food shall have an initial temperature of 41ºF (5ºC) or less when removed from temperature control and the food temperature may not exceed 70ºF (21ºC) within a maximum time period of six hours;P
2. The food shall be monitored to ensure the warmest portion of the food does not exceed 70ºF (21ºC) during the six-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70ºF (21ºC) during the six-hour holding period;Pf
3. The food shall be marked or otherwise identified to indicate:Pf
a. The time when the food is removed from 41ºF (5ºC) or less cold-holding temperature control,Pf and
b. The time that is six hours past the point in time when the food is removed from 41ºF (5ºC) or less cold-holding temperature control;Pf
4. The food shall be:
a. Discarded if the temperature of the foods exceeds 70ºF (21ºC);P or
b. Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of six hours from the point in time when the food is removed from 41ºF (5ºC) or less cold-holding temperature control;P and
5. The food in unmarked containers or packages, or marked with a time that exceeds the six-hour limit shall be discarded.P
D. A food establishment that serves a highly susceptible population may not use time as specified under subsection A, B, or C of this section as the public health control for raw eggs.
48: 1330 The data plate has worn off of the Insignia conveyer high temperature dishmachine. It is unknown how the conveyer dishmachine is supposed to operate. It is assumed that the wash and rinse temperature is supposed to be 150F and 180F. The establishment is using a plate thermometer that reads 169.5. EHS plate thermometer reads 168.8. (90 days to correct. Send an email to EHS indicating how the machine is suppose to operate.) Corrective Actions: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:
1. Temperatures required for washing, rinsing, and sanitizing;
2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and
3. Conveyor speed for conveyor machines or cycle time for stationary rack machines.
(Send EHS an email containing a picture of the data plate or printed information if unable to obtain another data plate from the manufacturer.)
Additional Comments
Observed the 2 door hot pass through door does not close properly. The school has a current work order for a part to repair.
Food Temperatures
Description
Temperature
State of Food
Chocolate milk in dispenser
39 °F
Cold Holding
Cheese in walk-in cooler
41 °F
Cold Holding
tater tots in 2 door hot pass through
147 °F
Hot Holding
Pineapple tidbits in 4 door pass through cooler
54 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
School's plate thermometer
169.5 °F
Dishmachine supposed wash guage
high temperature
174 °F
Dishmachine supposed rinse guage
high temperature
170 °F
3 basin sink
200
Quat.
EHS plate thermometer
168.8 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in freezer
31 °F
Milk dispenser
35 °F
4 door cold pass through
39 °F
2 door hot pass through
150 °F
Walk-in cooler
41 °F
2 door cooler
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
