Random Violations from the Field – Food Contact Surfaces and Holding Temperatures

The following are violations cited by inspectors in the field based on the Rules and Regulations for Food Service CHAPTER 290-5-14

 

EHFood DishwasherFood Contact Surfaces Cleaned and Sanitized

Contributed by: Kim Brown, EHS3

 

Food Service Inspection Item Number 4-2b

Code Provisions: .05(7)(a)1

Observation: Numerous plates, bowls, and utensils stored as clean observed with stuck-on food debris.

Compliance/Corrective Action (CA) Required: All food contact surfaces must be properly cleaned to sight and touch prior to being stored for use.

Corrected on sight during the inspection (COS):  Items were removed for cleaning.

 

 

Proper Cold Holding TemperaturesEHFood Crawfish

Contributed by: Casey Saenz

 

Food Service Inspection Item Number  6-1A

 Code Provisions: .04(6)(f)

Observation:  Time/Temperature Controlled for Safety (TCS) foods held above 41 ̊F in that crawfish was 48 ̊F, fish heads 52 ̊F, raw shrimp 48 ̊F while stored in the cook-line refrigerator.

Compliance/Corrective Action (CA) Required:  Always cold hold TCS foods at 41 ̊f and below.

Corrected on sight during the inspection (COS):  Food items were discarded since believed to have been out of temperature more than 4 hours .

 

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