Blue Collar Chefs LLC

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• 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): Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
  Nota del inspector (en inglés): Chicken stock in two containers in the walk in cooler were found to have not fully cooled since the day prior. Broth near the outer edges were at temperatures of 43F and 44F. Broth in the center of the containers was at a temperature of 48F and 50F. Broth in both containers was discarded to prevent causing foodborne illness by bacterial intoxication.
• Importante 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): Use effective cooling methods to cool TCS foods.
  Nota del inspector (en inglés): Two instances of ineffective cooling methods of TCS foods were observed: 1) Pastrami was cooling from recent slicing in covered pans covered tightly with plastic wrap. Plastic wrap was removed to facilitate cooling. 2) Chicken stock from the day prior was observed in deep containers - 22 Qt cambros between half and two thirds full. This is not an effective cooling method, and the product had to be discarded. Train staff to cool foods no deeper or thicker than 2 inches, uncovered, in the walk in cooler. (After products have cooled to 41F or below, they can be covered and/or combined into deeper storage containers.)
• 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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
  Nota del inspector (en inglés): Beef and turkey pastrami was staged out of mechanical refrigeration shortly before the inspection began for a long enough time that the temperatures raised to above 57F and 59F. These are TCS foods that need temperature control. Reduce staging time for slicing. Train employees to take smaller portions out of the walk-in at a time to slice, then return each to refrigeration as soon as sliced.
• Importante Problemas de origen, fechas o etiquetas de los alimentos
  Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
  Redacción oficial (en inglés): Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
  Nota del inspector (en inglés): In the walk-in cooler, portions of pastrami and a small container of broth did not have datemarks. The person in charge knew preparation dates. Datemark all TCS ready to eat foods that could be used for more than 24 hours.
• Importante 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): The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
  Nota del inspector (en inglés): Persons in Charge know how to effectively cool foods, but violations in this area were observed and food had to be discarded for safety. Provide oversite to employees regarding food safety in the above-listed areas.

• Importante 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): Use effective cooling methods to cool TCS foods.
  Nota del inspector (en inglés): Pastrami roasts were still being cooled at a thickness of four inches. Pastrami was being wrapped with paper, topped with ice packs and set into the walk in cooler. This method has not been validated to be effective. To use this method, a log of time and temperatures must be kept for each roast, beginning when outer portions cool to 135F. Sous Chef stated logs were being kept, but observation of log indicated entries on only two days since the routine inspection. An additional concern is that the ice packs were observed being placed on pastrami well before it entered the temperature danger zone, which will result in bags with warm water at the time the product is actually cooling from 135F to 41F. Consider cutting the roasts in half to produce two that are only two inches thick; then they could be laid out flat in the walk-in cooler and allowed to cool without time/temperature logging, because the method has been validated as effective. A Risk Control Plan is being offered as a cooperative effort to control this risk factor of foodborne illness. Risk Control Plan template will be emailed with this report.

• Crítica Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
  Nota del inspector (en inglés): Observed pickled sliced tomatoes and house-made sauces prepared 5/28. These are TCS food that are past their 7-day use-by date. Discarded.
• Importante Problemas de origen, fechas o etiquetas de los alimentos
  Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
  Redacción oficial (en inglés): Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
  Nota del inspector (en inglés): Date marks were missing on a few prepared TCS items in the walk-in cooler, such as smoked onions. Additionally, there numerous prepared TCS items had been frozen after date-marking, then removed from the freezer without redacting. A new datemark must be provided that accounts for how long each item was out before freezing and when the item was removed from freezing, so it is not kept in non-frozen state for more than 7 days.
• 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): Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
  Nota del inspector (en inglés): Observed chicken stock and a pastrami roast in the walk-in cooler, made the day prior and cooling overnight. Both chicken stock and pastrami had failed to complete the safe cooling process within six hours. The stock was at 50F, the pastrami was at 45F. Items were discarded to prevent the risk of causing bacterial intoxication.
• Importante 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): Use effective cooling methods to cool TCS foods.
  Nota del inspector (en inglés): Observed chicken stock had been cooled in a large, covered container with stock more than 16 inches deep. Additionally, a thick pastrami roast had been cooled. These methods are not effective. Discussed training employees to cool portions uncovered in the walk-in cooler in portions not thicker or deeper than two inches. (Thick roasts can be cut into thinner portions before spreading out flat to cool. Stocks and other liquids can be set into shallow hotel pans and must be fully cooled to 41F before combining into covered storage containers.)