Pooler World of Beer LLC

Observed several TCS items in prep-top cooler to exceed 41F (see temperature log). Observed ambient temperature to be 45F. COS: PIC placed all items on ice and stored in walk-in cooler to ensure temperature cools to 41F. Unit is not to be used to store TCS products until verified to hold temperature at 41F or below.

Observed lid to prep-top cooler to be propped open by spatula. Door to prep-top was also missing handle. Observed other prep-top cooler to be missing handle on top. RCA: All physical facilities shall be maintained in good repair.

Observed several TCS food items to be above 41F, (chicken, beef, tomatoes, tuna, haddock other temperatures are listed in the report). 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

RCA/CA: Being that items were in prep top cooler for more than 4 hours, I had the PIC discard the items and replace them with new items. PIC also stated that they have been having issues with the unit and that they will likely order a new one.

Observed build-up on the baffle of bulk ice machine. Dish machine wasn't pulling any sanitizer to properly sanitize dishes.

RCA: Told PIC that they need to do a deep clean on ice machine to limit the amount of built up in ice machine. Also told PIC to use the 3-compartment sink until dish machine is fixed.

Observed tuna and salmon in packaging being thawed out in the walk in cooler. The package says to remove from package before thawing. Both temperatures were above 41F while in the walk in cooler.

RCA: Told PIC that they need to make sure that they remove packaging before thawing out anything. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or Completely submerged under running water: At a water temperature of 70°F (21°C) or below

Observed several TCS food items to be above 41F, (chicken 48F, beef 48F, tomatoes 47F, blue cheese crumble 47F). 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

RCA/CA: Being that items were in prep top cooler for more than 4 hours, I had the PIC discard the items and replace them with new items. PIC also stated that they have been having issues with the unit and that they will likely order a new one.

Observed build-up on the baffle of bulk ice machine.

RCA: Told PIC that they need to do a deep clean on ice machine to limit the amount of built up in ice machine.

Observed old/soiled test strips above 3 compartment sink.

RCA: Told pic that they need to order new test strips. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed one hand sink in the main kitchen used as a dump sink. Observed another hand sink in the main kitchen with a pitcher of water in it. CA/COS: PIC removed items and will ensure employees use hand sinks for handwashing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed build-up on the baffle of bulk ice machine. CA: PIC will clean and sanitize the inside of the bulk ice machine after the shift, as well as increase the cleaning frequency of the ice machine 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed build-up on the baffle of bulk ice machine. CA: PIC will clean and sanitize the inside of the bulk ice machine after the shift, as well as increase the cleaning frequency of the ice machine 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.