Treylor Park Double-Wide Diner

Observed multiple food items (french toast mix, chicken) stored in reach in unit uncovered.

CA: Employee covered food items. Food should be covered to prevent overhead contamination when not in active use.

Observed reach in unit with broken seal.

RCA: PIC stated that equipment will be replaced. Equipment should be in good repair.

Observed feta cheese and corn salsa cold-holding above 41F in top of prep-top cooler. Observed milk and sweet cream cold-holding above 41F in reach-in cooler Observed chili aioli prepped this morning at 51F (see temperature log). COS: PIC iced corn salsa and feta cheese that had been placed in prep-top cooler this morning to rapidly cool. All TCS items held in reach-in cooler were discarded. Advised PIC to not hold any TCS items in cooler until unit is serviced to verify able to hold items at 41 or below. PIC placed chili aioli on ice bath to rapidly cool.

Observed special sauce stored in walk-in cooler to have a prep date of 7/9. COS: Employee discarded sauce.

Observed items in multiple reach-in units stored uncovered (raw chicken, cannolis, sausage, and raw steak). COS: PIC instructed employees to cover items.

Observed multiple TCS items held in walk-in cooler with a date-label past 7 days (Thousand Island Dressing 12-31, Pimento Cheese 12-31, Tartar Sauce 12-20). RCA: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen

Observed prep top holing butter chips, half/half, pickled onion, pickled ginger, celery, chopped red peppers above 41F.

CA COS: Educated PIC of proper cold holding temperature. PIC discarded all out of temp food items.

RCA: 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.