Sep 13, 2024
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed ice machine in main kitchen with large amounts of pink and black accumulation along interior.
C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Informal for ice machine will occur in 10-days (9/23/2024) Ice machine unplugged for cleaning during inspection.
COS: Informal-9/24/24: EHS observed ice machine in clean sanitary condition, free of mold like accumulations.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed stickers and food debris along dishes stored for use along dish rack in main kitchen.
C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
COS: Dishes cleaned and sanitized.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed 2 containers of sliced tomatoes, pecan pie, and sweet potato pie stored more than 24 hours in WIC in main kitchen without date mark/expiration.
C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
COS: Tomatoes date marked and pies discarded.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw whiting fillets improperly defrosting in stagnant water in meat prep sink in main kitchen.
C/A: time/temperature control for safety food shall be thawed:
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Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
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Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below,
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or
(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:
(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or
(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
- As part of a cooking process if the food that is frozen is:
(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
- Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
COS: Proper defrosting method used.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
- Observed soiled gaskets and spillage in coolers and deep freezers in main kitchen.
- Observed soiled shelving in WIC in main kitchen.
C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
- Observed floors with accumulated dirt and debris throughout main kitchen and WIC primarily under 3-compartment sink and shelving.
- Observed splatter along walls primarily near 3-compartment sink in main kitchen.
- Observed missing vent grate in ceiling of main kitchen.
C/A: Replace vent grate and clean all areas. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
COS: Informal 9/24/24: Violation 3: New vent grate installed over ceiling vent in main kitchen.