SALATA

5-1A: .04(5)(e)According to the manufacturer's packaging for the green peas and corn, these products must be heated to 165°F before use. These foods are currently being offered to consumers without being heated to the required temperature. The person in charge stated that these foods will not be heated before use. Commercially packaged food that bears a manufacturer's cooking instructions shall be cooked according to those instructions before use in ready-to-eat foods or offered in unpackaged form for human consumption, unless the manufacturer's instructions specify that the food may be consumed without cooking. (P)

13A: .02(1)(d)A score of 87 is posted; however, the current score is 79. The current score should be posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

5-1A: .04(5)(e)According to the manufacturer's packaging for the green peas and corn, these products must be heated to 165°F before use. These foods are currently being offered to consumers without being heated to the required temperature. The person in charge stated that these foods will not be heated before use. Commercially packaged food that bears a manufacturer's cooking instructions shall be cooked according to those instructions before use in ready-to-eat foods or offered in unpackaged form for human consumption, unless the manufacturer's instructions specify that the food may be consumed without cooking. (P) Corrective Actions: The foods were removed from the serving line.

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods in the display cooler were holding above 41°F. The person in charge stated the foods measured 40°F prior to being placed in the cooler one hour earlier. The foods were returned to the walk-in cooler to ensure proper cold holding. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge brought new foods to the display units and will use time as a public health control until a technician arrives to service the cooler. Written procedures for time as a public health control were created.

6-1C: .04(6)(d)Cooked chicken cooling since approximately 9:30 a.m. measured 71°F and 72°F at 11:34 a.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The chicken was discarded.

11A: .04(6)(e)Cut lettuce cooling since 10:32 a.m. measured 65°F at 10:40 a.m. and remained 65°F at 11:34 a.m., with no temperature decrease observed. Seafood mix cooling since 10:25 a.m. measured 52°F at 10:40 a.m. and 51°F at 11:35 a.m., with one degree temperature decrease observed. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The cut lettuce was transferred to a different container, and the seafood mix was relocated to another area of the cooler.

15C: .05(7)(d)Containers stored as clean with food debris present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The containers were cleaned.

2-2A: .03(2)(m)The employee health agreement form has not been provided for the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The agreement was discussed with the employee, and the form has been signed.

4-2B: .05(7)(b)Black debris is present on the interior surfaces of the ice machine. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Corrective Actions: The ice machine was cleaned.

6-1A: .04(6)(f)Time/temperature for safety foods held above 41F in the upper section of the display coolers. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Time/temperature control for safety (TCS) foods prepared at room temperature have been cooling for over 4 hours and are temped above 41°F 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)