C103 Cache Creek Field Club Sports

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Prep cooler by grill measured to have: -Ambient of 46F -Garlic in oil at 46F -Cheese at 46F -Chimichurri 46F -Avocado creama at 44F -Dressing at 46F Per logs temperature was taken about 2 hours prior and were under 41F. [CA] Keep PHFs at 41F and below for cold holding. [COS] All PHFs in under the counter compartment were moved to another refrigerator. All PHFs in the insert compartment were placed on ice bath for use.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
  Nota del inspector (en inglés): Employee observed to be washing hands with gloves on. [CA] Wash bare hands with soap and warm water. Wash hands properly prior to donning new gloves. [COS] Employee removed gloves, washed hands properly, and then donned new gloves.

No se registraron infracciones en esta inspección.

• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): Sanitizer within the 3-compartment sink was measured at 100PPM at the time of inspection. Active ware-washing taking place. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Sanitizer was changed out within 3-compartment; re-measured at 200PPM.

No se registraron infracciones en esta inspección.

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): MAJOR: 1) Upright warmer measured to have: -Jalapeno sausage at 126F -Hot dogs at 125F -Grilled peppers and onions at 116F -Roasted Corn at 123F. Per logs on cooler all items were reheated between 1:50PM and 2:10PM. Upright cooler built in thermometer displayed 156F-180F during inspection. [CA] PHFs shall be held at 135°F or above for hot holding. [COS] All PHFs in upright warmer were reheated in oven to 165F prior to being placed back into upright warmer and warmer unit was turned up. MINOR: 2)Cooler measured to have sliced tomatoes at 48F. Sliced tomato container observed to be double stacked inside prep cooler insert. [CA] Ensure containers of PHFs are directly placed inside prep cooler to ensure cold air circulation around the pans to effectively keep foods cold. PHFs shall be held at 41°F or below for cold holding [COS] Tomatoes were moved into reach in portion of prep cooler. Other PHFs in cooler measured to be 41F and below.
• Crítica Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Time as a public health control; procedures & records
  Nota del inspector (en inglés): Buffet line PHFs observed to be missing TPHC logs. Per employee and operator, buffet line PHFs are kept for up to 4 hours and then discarded. SOPs were available for review. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Chicken stripes measured to be 145F, per operator chicken stripes were cooked in the last 25 minutes. Chicken stripes were added to TPHC log. Hot dogs and sausages were reheated and placed into upright warmer at 2:00PM per temperature log on upright warmer. Hot dogs on buffet line shall be discarded by 6:00PM if not consumed. Observed employee restocking sausage and hot dogs after line was emptied.