What's wrong with this picture? July 2021
Updated: Jul 13
These are actual photographs from different inspections in our county. Can you see what the problems are?
1. ↓ Line cook building a hamburger (ready to eat food).
2. ↓ Anything not quite right here?
3. ↓ Temporary cold holding. Does it look effective?
1. We have two problems here. First is the white fingernail polish. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.
The second is the other jewelry. This cook is wearing a ring on their right hand (not a plain band) and a bracelet. The code reads: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry, including medical information jewelry on their arms and hands.
2. The pound of butter sitting out on top of the can of Crisco. This was left out overnight to soften. The first concern is that whole butter is a food that requires temperature control. Therefore, you are not allowed to leave it out overnight. Secondly, is the that is not covered or in a container to prevent potential contamination. This butter was discarded.
3. This photo shows us a temporary cold holding situation. The proper way to use ice as effective temporary cold holding is to go as high as the product being held. You can see that the ice/water is only about a third of the way up to the raw meat. The chicken in the back looks better but still not quite there.
In speaking with the cook, he said that they might use 1/4 of this amount on a busy night. He decided to put both raw proteins into smaller sixth pans. That way, it will be easy to have the product and ice be at the same levels.