EGGS UP GRILL

Observed facility is using TPHC for raw eggs at the grill without a time when the eggs were removed from the fridge or a discard time. Eggs were at 60*F. Procedure was posted on the WIC door. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, 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;P COS: Eggs Were discarded

Observed employee drinking from an open cup at the dishwasher area. Observed the cook with open coke can in the main kitchen at the prep top unit. Observed another employee with a cup with lid and straw at the prep top unit in the main kitchen. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Drinks were removed from the prep top unit

Observed the sanibucket in the main kitchen with a sanitizer below 200ppm. Observed the sanibucket stored in the dumpsink at the front service area with a 0ppm sanitizer C/A Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration between 200-400ppm for QUAT COS: Buckets were changed at registered at 400ppm

Observed multiple TCS foods cold holding above 41F such as sausage crumbles, ham, and american cheese on the first prep top cooler and foods stored in the reach in cooler below. Observed multiple TCS items in the reach in service cooler such as milk and whipped cream cold holding above 41F. Observed TCS food such as yogurt, and corned beef in the corner reach in cooler in teh main kitchen cold holding above 41F. CA: TCS foods cold holding must be maintained at a temperature of 41F or below. Observed eggs and egg whites on the counter that were above 41F. COS: PIC discarded.

Observed the CFSM certificate has expired (1/2025). CA:- Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Renew CFSM within 30 days and post at facility.

Observed the front service reach in cooler had an ambient temperature of 44F. Observed the first prep top cooler had an ambient temperature of 50F. Observed the corner reach in cooler had an ambient temperature 51F. CA: All coolers must be maintained in proper repair and adjustment and maintain at 41F or below. COS: Repair company arrived during inspection and the prep top cooler was repaired and was cold holding at 35F. The other coolers were in the process of being serviced and were taken out of service until repaired.

bserved multiple TCS foods cold holding above 41F.(see *asterisk items in food temperature log). CA: TCS foods must be maintained at 41F or below when cold holding. COS: Food discarded. Items recently put in coolers moved to walk in cooler to rapidly cool.

Observed cooler drawers (47), corner reach in cooler in main kitchen(46F), and front reach in cooler(46F) were cold holding above 41F. CA: Coolers must be maintained in proper adjustment and good repair. Coolers must maintain 41F or below. COS: Coolers taken out of service for TCS food until they are repaired. Receipt for service received dated 7/31/24.

Observed multiple TCS foods cold holding above 41F.(see *asterisk items in food temperature log). CA: TCS foods must be maintained at 41F or below when cold holding. COS: Food discarded.

Observed TCS foods sausage patties and sausage links hot holding on the grill below 135F. CA: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. P COS: Sausage was placed in walk in cooler to be rapidly cooled.

Observed reach in cooler in front food service maintaining at 47F ambient temperature. CA: Coolers must be maintained in proper adjustment and good repair. Coolers must maintain 41F or below. COS: Cooler taken out of service until it is adjusted or repaired. TCS foods discarded from unit.