FED'S BUBBLE

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw turkey stored over vegetables & raw beef in the reach in cooler and philly steak stored over bacon in the reach in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The person in charge rearranged the food items.

2-2B: .03(5)(j)1&2Employee personal drink cup and an opened water bottle stored on the prep table in the rear kitchen area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Items were removed from the kitchen area or discarded.

6-2: .04(6)(g)Multiple opened cheeses observed being held over 24 hours without proper date marking. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge date marked the items.

6-1A: .04(6)(f)Multiple time/temperature control for safety foods observed cold holding above 41 F in the prep cooler at the cook line. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Time/temperature control for safety foods that were above 41 F were discarded by the person in charge.

15A: .05(6)(q)1&3The prep cooler at the grill area is not maintaining TCS foods at 41 F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The cooler must be repaired/replaced prior to an informal inspection (must be capable of maintaining TCS foods at 41 F or below).

6-1A: .04(6)(f)Multiple time/temperature control for safety foods observed cold holding above 41 F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

15A: .05(6)(q)1&3Rear cold holding unit (upright unit) observed with an ambient air temperature of 46 F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C). Cold holding units must be capable of maintaining time/temperature control for safety foods at 41 F or below. Corrective Actions: Cooler will not be used for time/temperature control for safety foods until repaired.