LOCAL JOE'S AT CAVE SPRING

Observed food being cooled by nonapproved method. Observed 2 trays of smoked chicken at 99 degrees in walk in cooler. Observed large container of cooked macaroni cooling at room temperature in kitchen prep table measured at 96 degrees. Discussion with CFSM revealed all food items were less than 2 hours old.
CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH regulations by placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, or placing food in proper ice baths. COS: CFSM separated all food items into shallow containers and small portions and placed into ice baths to rapidly cool to 41 degrees via the 2 step method.

Observed damaged gaskets on reach-in cooler in main kitchen area. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under state DPH regulations COS: CFSM will order new gaskets and replace. This will be rechecked.

Observation: Observed multiple potentially hazardous TCS foods (individually portioned house made sauces) date marked for greater than 7 days (11/8-11/17).

Corrective Action: Discussed proper date marking procedures with the PIC. All potentially hazardous TCS foods shall be date marked for a maximum of 7 days - the prep date shall be counted as day 1. The PIC corrected the date and will educate employees.

Observed no hot water provided at hand sink during inspection. Corrective Action: PIC was notified. Hot water was immediately turned on for proper hand washing. Employees were reminded that hand sink must be available at all times for proper handwashing, including hot/cold running water, soap and paper towels.