U OF A PRODUCTION KITCHEN

Violations (2)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Walk-in Cooler Observed a metal container of cooked pork that was in the process of cooling in the walk-in cooler covered with aluminum foil. Also observed containers of cooked vegetables and cooked meat in the walk-in cooler that were cooling and covered with plastic wrap. The PIC stated that their cooling procedure onsite is to cool with the blast chiller, but that they are brought to the walk-in cooler if there is no room in the blast chiller. A food employee stated temperatures are checked throughout the cooling process. Observed shredded lettuce in large plastic covered containers temping above 41F in a separate walk-in cooler.

  Food Temperature Control

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Sanitizer Bucket The PIC stated that sanitizer buckets are filled from the automatic dispenser above the three compartment sink, which utilizes a quaternary ammonium compound (QAC) chemical. Using QAC test strips, verified that there was less than 150 ppm in a sanitizer bucket. An employee in charge of sanitation stated that the buckets are changed with the facility is not as busy.

  Prevention of Food Contamination