Union Mission Kitchen

Observed raw, shelled eggs stored above RTE pecans in the walk in cooler. (COS- PIC moved eggs to the bottom shelf along with other raw, shelled eggs.) RCA: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and

(II) Cooked ready-to-eat food; and

(III) Fruits and vegetables before they are washed;

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and

(III) Preparing each type of food at different times or in separate areas;

(iii) Cleaning and sanitizing equipment and utensils;

Observed multiple containers of chicken (tenders and nuggets) in the walk-in unit with internal temperatures above 41°F. The chicken was date marked for 6/16/25 and 6/19/25. Additionally, hamburger and milk were observed at 50°F. The Person in Charge (PIC) stated both items were donated on 6/24/25 at 11:30 AM.

The PIC was advised to place the hamburger and milk into the second walk-in unit, which is holding at 41°F, to ensure the products reach 41°F within two hours.

The ambient temperature of the first walk in unit observed to be holding at 50°F.

CA/COS: PIC discarded all food items. PIC advised air conditioning went out and maintenance repaired the unit an hour before inspection.

RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed walk-in cooler vents with buildup of grime and dust. Observed racks in walk in cooler to heavy accumulation of grime.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed TCS food items cold-holding in the walk-in cooler (cream cheese, shredded cheese, etc.) above 41 F. (COS- PIC disposed food items. Advised PIC to ensure all TCS food items are cold-holding at 41 F or below at all times.

Observed RTE TCS food items (coleslaw and pasta) stored more than 24 hours in the walk-in cooler not date marked. (COS- PIC disposed food items.) Advised PIC to ensure all RTE and TCS food items are date marked at all times.

Observed chicken vegetable soup (prep 12/5/2024) and milk (dispose 12/12/2024) stored in the walk in cooler for longer than 7 days. (COS- PIC disposed milk and soup in the trash.) Advised PIC to date mark all RTE and TCS food items and store for no more than 7 days.

Observed walk-in cooler vents with buildup of grime and dust. Advised PIC to ensure all surfaces are cleaned to reduce the chance of accumulation.

Observed molded tomatoes, lemons and bell peppers in the walk in cooler. COS/CA: PIC discarded food items. RCA: Facility shall ensure that they are checking their food items frequently (daily or during deliveries) to ensure that they are safe and not spoiled. Food Service Rule: Food shall be safe, unadulterated, and honestly presented.

Observed scoop to be stored in cocoa powder with handle touching the product. CA/COS: PIC fixed scoop in container so that the handle is facing upwards and not touching the food product. RCA/Food Service Rule: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);