MGSU - CAFE DIEM

Observed two containers of half & half in the refrigerator(one opened) with best by dates of 10/12/25. (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. EHS informed the PIC to discard the product.

Observed damaged gasket on REF unit under register. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC of the need to repair the gasket.

EHS observed prep salads from Tuesday with a temperature above 41 degrees Fahrenheit. PIC of Starbucks stated that salads are transported without proper refrigeration and it takes about a 5-6 min walk to get to building that houses Starbucks.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

PIC tossed salads. This was COS. EHS informed PIC that salad may have never cooled properly and suggested using insulated Cambro's to transport salads.

Observed items in the REF inside the storage room not maintaining temperature.(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed PIC of the issue and that items must be discarded. PIC stated that a work order was put in on the unit.

Observed items in the REF inside the storage room not maintaining temperature; Temperatures recorded below. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed PIC;staff pulled some of the items to be discarded and he stated that all items were going to be tossed since they will not be back until January.

Observed standing freezer in storage room unplugged; EHS unable to obtain a temperature of the unit. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Units shall be in operation during the inspection; EHS informed PIC prior to the inspection that all units should be turned on.