The proper order is based on proper cooking temperatures. 229.164 (f) (2) (A) (ii) (II) meat arrangement.Raw animal product placed in storage must be separated from ready-to-eat/prepared and/or placed in proper stacking order.Protect food from contamination by storing food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Cold water tap on the handwashing sink is not operational. 229.164(f)(2) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.Discard at the 7 day mark with day 1 being the date prepared. Label all potentially hazardous foods placed in cold hold greater than 24 hours to indicate a date 7 days after the preparation and placing in cold hold. Many items in cold hold that were not protected by covering, or packaging. Use storage containers that meet the requirements. They do not meet the durability requirements for food contact surfaces. Observed plastic grocery bags used to store food. Materials used in the holding of food must be smooth, durable, and non absorbent. Items in the walk-in refrigerator were not properly labeled. Discard remainder after 7 days with day 1 being the date prepared. Label prepared potentially hazardous food items placed in cold greater than 24 hours must be labeled with the date placed in cold hold. When stacking containers, use hard covers to keep bottoms off of exposed food. ![]() This can allow contamination from placing the container on a contaminated surface from coming in contact with exposed food. A holding container was placed directly on top of exposed food. Food must be protected from contamination from any other means. 229.164 (j) (5) Contamination from other sources.
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