Family Tradition

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in walk in cooler. The ambient air temperature was 46°F. All TCS food must be cold held at 41°F or below. COS by moving TCS food to other cold holding units. Health Authority will have to do an informal follow up in a few days to ensure walk in cooler is fixed and maintaining TCS food at 41°F or below.

Observed fried okra hot held under heat lamp below 135°F. Also observed mash potatoes hot held in warmer cabinet below 135°F. TCS food must be hot held at 135°F or above. COS by putting fried okra on Time as a Public Health Control (TPHC) and reheating mash potatoes. Discussed the importance of ensuring mash potatoes are at least 135°F before placing in warmer cabinet.

Observed bottle of ranch cold held in prep top unit at 50°F. All TCS foods must be cold held at 41°F or below. COS by discarding. Health Authority recommends cold holding in reach in cooler underneath.

Observed buttermilk used for frying chicken and tomatoes cold held in prep top unit at 44°F. All TCS items must be cold held at 41°F or below. Health Authority recommends using Time as a Public Health Control (TPHC) for this item. Will email PIC information for TPHC. COS by moving buttermilk to a different unit.

Observed french fries hot held under heat lamp at 124°F. All time/temperature control for safety foods must be hot held at 135°F or above. COS by discarding.

Observed mash potatoes cooked 3 hours ago sitting on prep counter at 95°F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS by discarding mash potatoes. Health Authority will email PIC helpful handout on proper cooling methods.

Observed employee use thermometer to temp fried chicken without sanitizing the probe prior to use. Food contact surfaces of equipment must be cleaned before using or storing a food temperature measuring device. Health Authority recommends using alcohol prep pads.

Observed dish machine primed several times and still having a Cl- concentration less than 50 ppm. A Cl- sanitizer solution shall be between 50-100 ppm. Health Authority suggests using dish machine to get rid of food debris, then dip dishes into sanitizer in 3 compartment sink until dish machine is fixed.

Observed dish racks with significant residue build up. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must replace dish racks.

Observed employee handling ready-to-eat food (salad) with bare hands. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.