Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding................In bagel cream cream cheese cold holding case, various cream cheeses (plain, vegetable, jalapeno, scallion, strawberry) with internal temperatures of 45*F-46.6*F. Per employee, cream cheeses were in cold case >24 hours. Various cream cheeses were discarded. See embargo form. Coils were iced over. Employee unplugged cold holding case to defrost. Monitor temperature of cold holding case with an ambient temperature of 41*F or less before storing TCS foods back in case. Maintain all TCS foods at cold holding temperatures of 41*F or less at all times.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition.............In bagel prep table cooler, plain and strawberry cream cheeses past 7 day discard date (8/25 and 8/26). Strawberry and plain cream cheeses were discarded. See embargo form. Discussed proper date marking with employees. (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it; (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B) Except as specified in ¶¶ (E) -(G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and; (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety.

Food properly labeled, original container

Core-3-602.11, C: Food Labels.............Packaged cream cheese without proper identification labels. Provide. (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 -Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include; (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices.............No quat test strips available. Provide.

Non-food contact surfaces clean

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.............Nonfood contact surfaces of floor mixer, doors and inside of prep table coolers on cook line, prep table shelves near bagel oven and outside of bagel oven, all warewashing sinks, metal shelving for clean dishes across from warewashing sink with accumulation of food debris and grease residues. Maintain clean. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.

Physical facilities installed, maintained, & clean

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter.............Several crates of unused dishes and utensils stored in dry storage. Per employee, dishes and utensils have not been used in several years. Remove unnecessary items from establishment. The PREMISES shall be free of; (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Areas designated as equipment storage areas and closets must be maintained in a neat, clean, and sanitary manner. They must be routinely cleaned to avoid attractive or harborage conditions for rodents and insects. Core-6-501.12, C: Cleaning, Frequency and Restrictions............In walk in cooler, floors with accumulation of food debris. Maintain clean. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.