Haven Health

Inspector notes: Observed the low-temp dish machine with a chlorine concentration of 0 ppm, with racks of recently washed dishes inside the machine and on the drain board. PIC primed the chlorine sanitizer line and reran the machine several times and the chlorine remained at 0 ppm with inspector and PIC's test strips. PIC will contact the repair company to service the machine to have a chlorine sanitizer of 50-100 ppm to properly sanitize dishes. The sanitizer sink of the 3-compartment will be used to sanitize dishes

Inspector notes: Observed cooked and pureed chili, cooling in the 3-door reach-in from the evening prior to the inspection, with an internal temperature of 47-48F. Also observed cooked cream of wheat, cooked oatmeal, and white gravy that were cooked and began cooling 6 hours prior to inspection, with internal temperatures of 78-102F. Temperatures taken with calibrated probe thermometer by inspector and PIC. PIC discarded the improperly cooled TCS food items, see embargo form. The cooling TCS foods were all more than 4" deep and tightly covered. PIC will review and retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed on the top shelf of the refrigerator/freezer to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness

Inspector notes: Observed 4 sealed packages of raw ground beef thawing in the wash basin of the 3-compartment sink in water at 96F. PIC moved the beef to the prep sink and placed under cool running water. Discussed proper thawing methods such as: cool (70F) running water that completely surrounds TCS foods with enough force to flush away loose particles, in 4 hours or less (including cooking/prep time), thawing under refrigeration, or as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins

Inspector notes: Observed a gap and light shining through the bottom of the exterior door of the kitchen. Discussed adjusting the threshold or installing weather stripping to ensure that the door is tight-fitting. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors