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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Stories from the Field – Teachable Moments

Contributed by Jen Mesta, Environmental Health Specialist 3

Improper Cooling

On a recent inspection in a full-service restaurant, I did a quick walk-through of the kitchen to see what activities were going on. I notice the racks of meat cooling and the nine or so sealed bags of hot cooked greens out on a prep table. Deciding to begin the formal inspection, I kept the greens in the corner of my eye for a few moments. Although there was active monitoring of the cooling of the meat, there was…no activity, no movement to get vegetables cooling rapidly. After talking with management about the greens the thought was because they are vegetables, they don’t pose a foodborne illness risk.   TEACHABLE MOMENT, I live for this stuff…

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