Health Report #110835

Establishment Name: Wcc Culinary Arts Kitchen
Report Date: 03/14/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A I found a pan of baby potatoes at 109*f on the steam table. Must be held at 135*f or hotter. Was double panned, which cannot be done. Also, i found shepherds pie filling that was cooked off and put into reach in cooler on the line and at 100*f. This item should have been put into a hot box and held at 135*f or hotter while prepping the rest of the pie. Instructors must be overseeing students to assure they are following safe handling practices. Corrected by heating these two products up to 165*f and then properly hot holding them.
Critical Preventing Contamination from N/A N/A N/A I observed one of the instructors touching corned beef with bare hands while slicing the meat. Bare hand contact is not to be happening. . . . Gloves are supposed to be worn. Corrected by wearing gloves.
Critical Food-Contact Surfaces N/A N/A N/A The style of water bottles that you take to tables is not easily cleanable, due to very small opening. You need to discontinue using this style. Obtain some with wider openings for ease of cleaning. Corrected by not using them any longer.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Repeat violation 2 times. Complete the risk control plan and fax into me within 10 days. Once again, i found items on the cold rails of the pantry/salad cooler at unsafe temperatures. I found grilled pineapple at 56*f. As stated before, hot items must be cooled down to 41*f or below before stocking into cold rails. Complete the risk control plan on how you are going to assure this is happening. Pineapple was put into walk in freezer. I will be back in 2 weeks to re-inspect.