Inner City Night Shelter

Observed a packaged of ground turkey being stored with raw chicken tenderloins and beef sausage in a sheet pan on shelf next to pans of white rice and boxes of cream cheese in walk in cooler.

COS: PIC rearrange beef, chicken, and turkey on an empty shelf for correct food storage placement in walk in cooler.

Observed bucket of pickles in walk-in cooler being stored on the floor. Observed multiple cases of water, boxes of frying oil and dry goods being stored on the floor in dry storage room.

COS: PIC and employees created extra space and used multiple crates to ensure items are 6" inches off the floor.

Observed facility using TPHC for hot holding foods without time marking foods. Food had been prepared at 1PM and was to be distributed at 4PM.

RCA: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.

Observed multiple foods in walk-in cooler without date marking.

RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.

Observed rust and food debris on rack in walk in cooler. Observed dust build-up on ansul system.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.