FIREHOUSE OF CALHOUN

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top / reach in cooler, and another reach in cooler in front food service area. TCS food shall be cold held at 41°F or below. The ambient air temperature (AAT) of the prep top/ reach in cooler was 48°F. The AAT of the reach in cooler was 57°F. COS by discarding TCS foods out of temperature for more than 4 hours, and moving TCS foods out of temperature for less than 4 hours to different coolers. COS by making ice bath for prep top unit.

Observed 2 containers of meatballs hot held below 135°F in bain-marie. TCS food shall be hot held at 135°F or above. COS by reheating meatballs to 165°F and above.

Observed TCS foods cold holding above 41F in reach in cooler at front food service area (Sliced Corn beef 47F, sliced brisket 45F, sliced roast beef 44F). Ambient internal reach in cooler temperature: 37F. CA: TCS foods shall be coldheld at 41F or below. COS: CFSM discarded foods prepped over 4 hours prior. TCS foods prepped less than 2 hours prior were relocated to reach in freezer for rapid cooling. Final Temperature: sliced brisket 41F, sliced roast beef 40F.

Observed TCS foods coldhlding above 41F in reach in cooler (Sliced ham 49, sliced turkey 50).

CA: TCS foods shall be cold held at 41F or below.

COS: All TCS foods found to be coldholding above 41F and prepped over 4 hours prior were discarded. CFSM will monitor unit temperatures and will reduce overstacking of bagged meats.

Observed improper cold holding of TCS food items in prep-top unit above 41 degrees. Sliced provolone 46 degrees, roast beef slices 52 degrees with prep date of 2/1 (inspection on 2/3), pastrami slices 53 degrees with prep date of 2/1 (inspection on 2/3). Ambient temperature of unit was 46-47 degrees F. Corrective action: CFSM was notified; per discussion with CFSM, the provolone was within time parameters. CFSM placed container of provolone cheese in ice bath. CFSM chose to discard roast beef and pastrami and replaced containers with new items and placed in ice bath. CFSM placed work order for unit.

Observed improper cold holding of TCS food items in reach-in cooler beneath prep-top unit above 41 degrees. Steak strips 49-51 degrees with a prep date of 02/01/25 (inspection 02/03), and chicken strips 46-47 degrees with a prep date of 02/02/25 (inspection 02/03). Corrective action: CFSM was notified; CFSM chose to discard both containers of chicken strips and all three containers of steak strips. Discussed putting less product in prep containers. CFSM turned cooler temperature down.

Observed container of meatballs not reheated to 165F. Meatballs in the middle container ranged from 108-112F. Corrective action: CFSM was notified; per discussion with CFSM, food items were within time parameters and were reheated to 165F in the microwave. Discussed making sure items are cooked to 165F in microwave before being placed in steam well.

Observed exhaust fans in both men's and women's restroom with heavy dust accumulation. Corrective action: CFSM notified; employee assigned to clean.

Observed multiple tcs foods at steam table not reheated to 165F. Meatballs (112F-122F), chili (120F), potato soup (120F). Corrective Action: CFSM was notified, per discussion with CFSM food items were within time parameters and were reheated to 165F in the microwave. Discussed reheating foods in microwave to reach 165F before being placed on steam well.

Observed commercially pre-cooked chicken meatballs not reheated to minimum temperature of 135F, chicken meatballs ranged from (80F-120F).Corrective Action: CFSM was notified, chicken meatballs were placed back in microwave to be reheated to 135F.

Observed multiple tcs foods stored below 135 degrees at steam wells, see temperature chart. Per discussion with PIC food items were withing time parameters. Corrective Action: PIC was notified, employee assigned to reheat meatballs, and potato soup to a minimum temperature of 165. Educated PIC on reheating and cooking temperatures.

Observed drink nozzle at drive-thru station soiled. Corrective Action: PIC was notified, employee assigned to clean. Will perform informal follow-up on 8/9 to ensure drink nozzles are being cleaned to sight and touch.

Observed drink nozzle at drive-thru station soiled. Corrective Action: PIC was notified, employee assigned to clean. Will perform informal follow-up on 8/9 to ensure drink nozzles are being cleaned to sight and touch.