top of page

What's wrong with this picture? February 2023

Updated: Feb 2

These are actual photographs from different inspections in our county. Can you see what the problems are?


1. ↓ Inspectors typically look through recipes when available. What do you see in this recipe that doesn't meet the food sanitation rules?



2. ↓ What do you think of this cooling process?


3. ↓ Ick.


4. ↓ Reduced oxygen packaged (aka vacuum sealed). What's the violation(s) here?


5. ↓ Water heater with signs of visitors...


Answers:


1. ↓ The recipe reads that the buttermilk and cream are (left at room temperature) for at least 24 hours. Check consistency before refrigerating. Food safety risk leaving a TCS food out overnight. Cold holding violation.




2. ↓ These 6 inch deep plastic hotel pans were full almost to the top. They were put in the refrigerator hot the previous night and covered!! Proper cooling would be in a two inch deep metal hotel pan. Once 41F or less, cover.


3. A cleaning scrubby laying on top of fresh produce, potentially contaminating with who-knows-what.


4. Vacuum-sealed meats and fish with no time stamp found in the freezer. Raw fish is more strict than other raw products because C. botulinum is found in all species. Fish is required to be frozen before, during, and after being packaged, even if it is in the bag less than 48 hours.


5. Rat fecal matter.

145 views

Recent Posts

See All

Comments


bottom of page