Observation: All solid or semisolid cooked, potentially hazardous foods are not stored in refrigerators in containers with a food depth of 4" or less.
Corrective Action: Transfer hot soups into shallow containers for quick cooling.
Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ).
Corrective Action: Do not stock prep line fridge until it is capable of maintaining foods below 4 degrees Celsius.
Observation: Refrigeration units not equipped with thermometers, temperature logs not kept.
Corrective Action: Ensure each refrigeration unit has an accurate thermometer. Monitor hold and cold storage temps of high hazard foods regularly.
Observation: Food not protected during display,not properly covered, no sneeze guards as needed.
Corrective Action: Wrap, cover, or place food on front display case and near cash register behind sneeze gaurds.
Observation: Non-food contact surfaces are not properly designed, constructed, or installed.
Corrective Action: Food storage shed constructed behind building must be construction standards of the food premises regulation; flooring must be smooth, non slip and nonabsorbent.