Aj's Fine Foods

Inspector notes: Item temperatures (measured in degrees F) in steam table: steak 99-103, pasta 90-92, cooked vegetables 90-92, fried fish and shrimp 110-112, fried potatoes 109. Items had been stored in steam table for nearly 2 hours and were discarded at time. Service call was placed for steam table and food will be maintained using time as a control until it is repaired. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 135 degrees F or above when hot holding

Inspector notes: Large corned beef date marked 2/25 for discard, and chub of turkey date marked 2/26 for discard were being stored in display cooler. Items were discarded at time. Please ensure all TCS food items are date marked and discarded no more than 6 days after the date that they have been prepared or removed from packaging

Inspector notes: Pizza sold by the slice is maintained using time as a control (TAC), however pizza set out did not have times documented. Pizza had been out for about 2 hours and time log was completed at time. Please ensure start times for TAC items are documented to ensure a timely discard

Inspector notes: In walk in cooler, pasta salad/ 55*F, tuna salad/53*F, black bean salad/50*F prepared within 2 hours and cooling in shallow covered containers. Salads were partially uncovered to continue the cooling process. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD

Inspector notes: At deli cases, door tracks, door handles, and windows with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: In 3 door reach in refrigerator, cut chunk chicken/ 55*F prepared and cooling in covered container about 6 inches deep. Instructed employee to portion cut chunk chicken to shallow uncovered pans and move to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD

Inspector notes: At sandwich prep table, employee donned gloves to handle ready to eat bread, after hands were in pockets of pants, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: At slicer counter, two slicers with accumulation of food debris (cheeses and deli meats) on blade and nonfood contact surfaces. Per employee, slicers have not been warewashed today and were in use >4 hours. Instructed employee to warewash slicers at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing

Inspector notes: In hot case, breakfast burritos from >4 hours and in walk in cooler, cooked eggs from previous day not discarded. Per employee, breakfast burritos and cooked eggs use time as a public health control. Breakfast burritos and cooked eggs were discarded. See embargo form. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control