PRUITT PLACE @ WESLEYAN

Observed several items within reach in cooler next to warmer cabinet above 41F (shredded, cream and sliced cheese). Discussed with employee items were inside for more than one day. Other items were inside above 41F that were prepared today. Unit thermometer and thermometer inside showed ambient temp of 50F and above.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: PIC discarded items and moved those prepared today to a different cooler. Discussed with PIC to not used reach in cooler for any TCS items until unit is repaired.

Observed box of yogurt at the reach in cooler of the right wing of the building above 41F. Yogurt box was at the bottom of the unit and the milk at the top shelves were at proper temperature. Box had been inside for more than one day.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Box of yogurt discard, recommended to PIC to maintain TCS items at the top of the unit and to have units serviced.

Observed warewashing machine having dificulty turning on and when running reaching 175F rinse (data plate states 180F).

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with maintenance and PIC, unit began malfunctioning this morning. Maintenance has called Ecolab around 9:25am. Facility utilizing single-service items for serving while waiting on Ecolab.