FIELDALE MURRAYVILLE CAFETERIA

Observed improper vertical/horizontal separation of raw animal foods and ready-to-eat foods in walk-in cooler. Observed raw breakfast sausage stored next to raw bacon; raw ground beef stored above raw whole muscle pork. Observed raw shelled eggs stored above ready-to-eat (RTE) in cooler drawers. Raw animal foods shall be stored based on required minimum internal cooking temperatures to prevent cross contamination. Note: PIC rearranged raw animal foods to prevent cross contamination.

Observed pan of scrambled eggs in a cooling state while fully covered. Cooling Methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: Food employee uncovered pan of scrambled eggs to allow heat transfer.

Observed several wiping cloths to not be placed into a sanitizer solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution.

COS: PIC voluntarily instructed employees to make sure they place wiping cloths in sanitizer bucket to ensure proper sanitizing occurs.

Observed QAC sanitizing bucket and 3 Compartment sink registering 0 ppm. Ensure QAC sanitizing buckets are at least 150-400 ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

COS: PIC remade sanitizer to a concentration of between 150 - 400ppm.

Observed a bottled beverage on the prep table as food was being prepped. 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: Employee voluntarily removed the beverage from prep table.