When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met: |
(1) 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.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
Failure to mark or otherwise identify containers to indicate the time that is four hours past the time when the food was removed from temperature control, while using time only, rather than time in conjunction with temperature, as the public health control. Company HACCP plan was not observed to be followed, which requires discarding food after out of temperature for two hours. American cheese, cut lettuce, and cut onions were observed to be kept at room temperature, measuring at 70 degrees F. Cheese was voluntarily discarded, and time to discard was written down for the lettuce and onions. Follow the existing time control policy with the company. A re-inspection will be conducted after 30 days and $118/hour will be charged for staff time to re-inspect and gain compliance.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
A box of stickers and other supplies were observed inside of a food prep sink. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. The items were removed in my presence. Keep the sink clear and fully functional.
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
Failure to have a readily visible thermometer affixed to the warmest part of the refrigeration unit. Milk refrigerator thermometer not observed. Provide an NSF-approved or equivalent thermometer in the refrigerator.