Observation: Observed soup containers being cooled down in the refrigerator. The soup was observed at 33 Degree internal temperature.
Corrective Action: Cool down any soups and gravies in shallow containers. Ensure that the safe cooling rate standards are met, i.e 60 Degree Celsius to 20 Degree Celsius within 2 hours, 20 Degree Celsius to 4 Degree Celsius within 4 hours. This violation was corrected at the time of inspection by transfering these soups into shallow steel trays.
Observation: a) Light bulbs are being stored above the dry food containers. b) Ready to eat deli meats and raw meat are being stored side by side on the bottom shelf of the walk in cooler.c) Food containers being stored on the floor in the walk in cooler d) Wiping clothes are not being stored in the sanitizer solution.
Corrective Action: a) Store the light bulbs or any other potential physical contaminants away from the food containers. b) Store ready to eat meats away from the raw meats.c) Food containers must be stored 6 inches above the floor. d) Wiping clothes must be stored in the 100 ppm bleach, or 200 ppm quat solution in between the uses.
Observation: Temperature logs are not being maintained.
Corrective Action: Please maintain records for all refrigeration, hot holding and freezing temperatures. Sanitizer concentrations in the dishwasher and the sanitizer buckets ( to be used to store wiping clothes) should also be monitored and record daily.