Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
Train all employees in food safety as it relates to their assigned duties.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Install barrier to left of handsink to ensure the space adjacent to the handsink is not use for storing food. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination by raising bottom shelf off floor at least 6".
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. See attached risk control plan for corrective actions. Operator to prepare and use daily log to ensure time and temperatures for proper cooling are acheived.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Will repair unit today and use time as a control until unit is repaired or replaced. This means all product left is to be discarded every 4 hours or after each period of service.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Put written log on each of the sandwich bar refrigerators and document air temperatures every four hours. Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Repair the condensate drain line to prevent incidental contact with foods. Temporarily corrected by cleaning out bottom.
Clean during periods when the least amount of food is exposed such as after closing, especially when spray cleaning. Recommend only mop cleaning since so much ready to eat foods.