Service inspections for april 6-17 the collegian electricity word search j farkas answers

Inspector comments: All cold holding units were checked and all foods were in compliance unless otherwise noted in this report. Sliced tomatoes (34 F) in east make station; raw hamburger patty (41 F) in chill drawer under the grill. Pizza (174 F) out of the oven for 12 minutes in a box waiting for pick up.

7-201.11(A) In the storage cabinet by the emergency exit door, packages of plug-in style liquid air fresheners are stored next to and touching boxes of drinking straws. (No leakage detected.) Corrected on site: liquid air fresheners relocated.

Inspector comments: All hot/cold holding units were checked and all foods were in compliance unless otherwise noted in this report. Refried beans (174 F) in hot holding cabinet. No raw potentially hazardous foods are cooked at this establishment. Shredded cheese (41 F) in walk-in cooler; pico de gallo (43 F) in north make station. (NOTE: lunch rush concluded. Lids placed on product and thermostat to cold holding unit will be adjusted by maintenance this week per person in charge.)

7-201.11(B) A plastic spray bottle of facility cleaner stored on top of a small reach-in freezer. (Seals on freezer are torn, no leakage detected.) Corrected on site: spray bottle relocated to chemical storage area. Person in charge said this bottle was not used today. Inspectors provided education on recognizing chemical items being stored in food areas.

Inspector comments: All hot/cold holding units were checked and all foods were in compliance unless otherwise noted in this report. Broccoli and cheddar soup (174 F) in crock pot for hot holding. No raw potentially hazardous foods cooked at this establishment.

3-501.16(A)(2) In the kitchen home style reach-in refrigerator, one egg/cheese/green pepper burrito (52 F), two egg/cheese/bacon burritos (55 F), one cheese/ham/apricot jam sandwich (44 F), two ham/cream cheese/apricot jam sandwiches (44 F), two grilled cheese sandwiches (47 F), two ham/cheese sandwiches (44 F), one turkey/cheese sandwiches (44 F). Person in charge said all these products were made on site this morning around 9 to 9:30 a.m. Time now 2 p.m. (more than 4 hours out of temperature). In the kitchen home style reach-in refrigerator, one plastic lidded container with diced tomatoes (46 F). Person in charge said the tomatoes were diced around 9 to 9:30a.m. Time now: 2:15 p.m. (more than 4 hours out of temperature). Corrected on site: discarded by person in charge and the inspector recommends taking product temperature more often.

4-702.11 Utensils that have been washed and rinsed, immersed in liquid in the sanitizing compartment of the three-vat sink without a concentration of sanitizing solution. Quaternary ammonia used. Zero ppm. (Chemical label states 150-400ppm sanitizing concentration.) Corrected on site: compartment drained. New sanitizing solution at 200 ppm.

Inspector and person in charge discussed cooling properly. Cooked potentially hazardous foods must cool from 135 degrees to 41 degrees within six hours, reaching at least 70 degrees in the first two hours of the cooling process. Person in charge said the sausage gravy is usually consumed without any left over to cool on a daily basis.

Inspector and person in charge discussed reheating potentially hazardous foods for hot holding. Ready to eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant, shall be heated to a temperature of at least 135 degrees for hot holding. Inspector and person in charge discussed reheating potentially hazardous food/temperature control for safety food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees for 15 seconds. Most desired method is stove top or microwave. No raw foods cooked at this establishment.

Sausage gravy (174 F) in countertop steam table by the sandwich make station on the make line. Scrambled eggs (153 F) in the countertop steam table by the pizza oven. Breakfast sandwiches (147 F) in the self-serve open hot holding unit on the counter beside the sandwich make station. Temperatures of the hot held sandwiches in the open faced self-serve hot holding unit are 135 F and above. Time is used for the sandwiches and burritos for quality. Inspector discussed the requirements to use time as a control for safety with person in charge. Sandwiches and burritos are discarded within two hours.

In the reach-in cooler of the sandwich make station, there was an open plastic container of whipped cream cheese without a date. Person in charge said it was opened on April 6. Corrected on site: dated accordingly. The bacteria of concern is Listeria monocytogenes. This can cause miscarriages, severe illness and death.

Inspector Comments: No foods reheated for hot holding at time of inspection. Inspector and person in charge discussed reheating potentially hazardous foods/time for control safety foods for hot-holding commercially prepared, ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant, shall be heated to a temperature of at least 135 degrees for hot holding. No raw foods cooked at this establishment. Time used as control for safety for hot-held products on the roller grill (discarded every four hours).

3-302.11(A)(1)(b) In the middle open-faced black reach-in cooler, two cartons of raw shell eggs next to and touching three sealed packages of ready-to-eat pickles; two packages of raw bacon next to and touching four containers of ready-to-eat Lunchables. (No leakage detected.) Corrected on site: bacon and eggs separated from ready-to-eat products. Inspector suggested getting a plastic, self-supporting partition for the raw products when next to ready-to-eat products.

3-501.16(A)(2) In the reach in cooler, five gallons of whole milk (47 F), four gallons of 2 percent milk (45 F), two gallons of one percent milk (47 F), three gallons of skim milk (47 F), seven half gallons whole milk (46 F), six half gallons of 2 percent milk (46 F), four half gallons of 1 percent milk (47 F), one half gallon of chocolate milk (47 F), three quarts of whole milk (47 F), three quarts of 2 percent milk (47 F), four half and half containers (49 F), six pints of 2 percent milk (47 F), four pints of whole milk (47 F), 10 pints of chocolate milk (49 F), three pints of strawberry milk (49 F). Ambient thermometer hanging on the backside of the milk rack (inside the cooler) at 40 degrees. Person in charge said he checked the ambient thermometer this morning but not between the cartons of product or the internal temperature of the product. Inspector checked between the first and second carton closest to the reach in door. Temperature is at 45.3 degrees. Time is now 1 p.m. Corrected on site: discarded by person in charge. NOTE: Person in charge had maintenance come and adjust thermostat on walk-in cooler. Inspector suggested placing an ambient thermometer at the reach in door, which is the warmest portion of the cooler. In the south open-faced reach-in cooler, roast beef wrap (42 F). Middle open-faced reach-in cooler, sliced cheese packages (42 F).

7-102.11 Behind the service counter, stored on the floor beside the counter, two spray bottles without labels. Employee said the blue liquid was glass cleaner and the green liquid was antibacterial surface cleaner. Corrected on site: labeled accordingly.