FRESH IDEAS MANAGEMENT AT SHORTER UNIVERSITY

Observed several pieces of broken and/or out of order equipment throughout facility. Reach in cooler at fast food line, several heat lamps at fast food line, and reach in cooler at front serving line all observed to be out of order or not operating properly. CA: All food service equipment must be maintained in a state of Good Repair and Proper Adjustment. COS: No COS noted. CFSM has submitted work orders to have all coolers and equipment properly repaired or replaced by a licensed professional. This will be rechecked.

Observed black buildup on floors and walls in front dry storage area, especially under and behind shelves. Observed food debris on floors beneath shelves in dry storage area at main kitchen area. CA: Physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. COS: No COS noted. Employees will be assigned to clean and sanitize floors and walls in these area. This should be done regularly to prevent buildup. This will be rechecked.

Observed improper storage and separation of raw animal foods during inspection. Several boxes of raw ground turkey stored over raw beef brisket and boxes of raw ground beef in walk-in cooler. CA: Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, and holding. COS: No direct contamination was observed. All raw animal foods were properly re-arranged on shelves based on cook temperature to prevent cross contamination. Food employees were educated on proper storage of raw animal foods.

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees during inspection. Whipped Cream- 55 degrees and Made in House Ranch Dressing- 52 degrees on front cold bar #1. Pico de Gallo- 62 degrees, Cooked Broccoli- 56 degrees, and Cooked Onions and Peppers- 58 degrees on front cold bar #2.
CA: Time/Temperature Control for Safety Foods, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41°F or below or 135°F or above. COS: All out of temperature food items were found to be less than 4 hours old and were relocated to coolers for properly cooling to 41 degrees. Employees were instructed not to use these units for cold holding of TCS foods until they have been properly serviced and repaired by a licensed professional and rechecked by the Health Dept. to ensure 41 degrees or below. Documentation is required.

Observed several boxes of sauce and other canned items stored directly on the floor in dry storage room. Observed boxes of lettuce and other produce stored directly on the floor in the walk-in cooler. CA: Food shall be protected from contamination by storing the food in a clean, dry location, and at least 6 inches above the floor. COS: CFSM assigned employees to relocate all food items off the floor.

Observed several pieces of broken and/or out of order equipment throughout facility. Reach in freezer at fast food line, several heat lamps at fast food line, 2 cold bar tops at front serving line, and reach in cooler at front serving line all observed to be out of order or not operating properly. COS: All food service equipment must be maintained in a state of Good Repair and Proper Adjustment. CA: CFSM will submit work order to have all coolers and equipment properly repaired or replaced by a licensed professional. Documentation is required. This will be rechecked.

Observed black buildup on floors and walls in front dry storage area, especially under and behind shelves. CA: Physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products COS: Employees will be assigned to clean and sanitize floors and walls in this area. This should be done regularly to prevent buildup. This will be rechecked.

Observed several employee drinks without lids and straws stored in kitchen area. CA: PIC was notified. All unapproved employee drinks were removed from kitchen area. Employees were educated on proper use and storage of personal drinks.

Improper date marking procedures of TCS foods observed during inspection. Sliced cheese and several open containers of milk in walk in cooler not properly date marked for use within 7 days. CA: PIC was notified. All improperly dated TCS foods were discarded. Educated food workers on proper date marking and disposition procedures.

Improper disposition of date marked TCS foods observed during inspection. Opened package of sliced cheese in walk in cooler dated for use from 10/20/25 - 10/26/25 still in walk in cooler. CA: PIC was notified. Cheese was discarded. Employees were educated on proper disposition of date marked foods.

Observed multiple sanitizer cloth buckets not at proper strength. Two of four sanitizer buckets measured at less than 200ppm quat ammonia. CA: PIC was notified. Sanitizer buckets were changed out and adjusted to 200ppm quat ammonia was required.

Observed several pieces of broken and/or out of order equipment throughout facility. Reach in freezer at snack bar, deli cooler top and reach in cooler at front serving area observed not operating properly. CA: PIC was notified. Work order will be submitted to have all coolers repaired or replaced by a licensed professional. This will be rechecked.

Observed floors in dry storage room at front kitchen area with food debris and trash, especially under and behind shelves and equipment. Observed mold and black buildup on walls behind boxes of soda syrups in front dry storage area. Corrective Action: PIC was notified. Employees will be assigned to clean and sanitize floors and walls in this area. This should be done regularly to prevent buildup. This will be rechecked.

Improper storage and separation of raw animal foods observed during inspection. Observed box with raw beef roast stored over container of cooked beans in walk-in cooler. Also observed boxes of raw pork chops stored in contact with packages of commercially pre-cooked sausages in walk-in cooler. Corrective Action: PIC was notified. No direct contamination of ready to eat food items were observed. All raw animal foods were properly relocated to designated shelves based on cook temperature to prevent cross contamination. Food employees were educated on proper storage of raw animal foods. They must be kept away from ready to eat foods at all times.

Observed improper cold holding of potentially hazardous, TCS foods stored above 41 degrees F during inspection. Sliced Ham- 50 degrees, Sliced Tomatoes- 49 degrees, and Sliced Cheese- 49 degrees on cold bar at front serving line.
Corrective Action: PIC was notified. All food items on cold bar were found to be less than 2 hours old and were relocated to approved coolers for rapid cooling to 41 degrees. PIC was instructed to have this unit serviced by a licensed professional to ensure proper holding temperature at 41 degrees or below at all times. Documentation required. Time as a control procedures for food items were discussed for this unit pending repairs. This will be rechecked by Health Dept.

Observed dishwasher not operating at proper hot water sanitizing temperature of 160 degrees minimum on final rinse during inspection. Final Rinse water temperature measured at 156-158 degrees via internal thermometer after running several cycles. Corrective Action: PIC was notified and instructed not to use dishwasher for sanitizing dishes until it has been serviced by a licensed professional and verified to be reaching 160 degrees minimum on final rinse cycle. Documentation required. Employees must wash, rinse, and sanitize dishes manually in 3 compartment sink until dishwasher is rechecked by Health Dept.

Observed improper cooling methods for previously cooked potentially hazardous, TCS food items during inspection. Observed 2 large containers of previously cooked lentil beans measured at 153 degrees and 140 degrees on cart in walk-in cooler. Both containers were covered/sealed with plastic.
Corrective Action: PIC was notified. Both containers of beans were found to be cooked less than 1 hour previously. Both containers were relocated to ice baths and had plastic removed to allow rapid cooling to 41 degrees as required. Employees were educated on proper cooling methods for cooked, TCS foods to ensure they reach 41 degrees within 6 hours via the 2 step method.

Observed floors in dry storage room at front kitchen area with food debris and trash, especially under and behind shelves and equipment. Observed mold and black buildup on walls behind boxes of soda syrups in front dry storage area. Corrective Action: PIC was notified. Employees will be assigned to clean and sanitize floors and walls in this area. This should be done regularly to prevent buildup. This will be rechecked.