COUNTRY KITCHEN

Observed several items that were prepped yesterday without discard dates in the RIC/drawer and prep top cooler. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC added discard dates to items.

observed walk in cooler not working properly at the time of the inspection. Observed walk in cooler reading at temperatures greater than 41 degrees F. PIC stated that the compressor stopped working. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS : PIC and other employees had multiple units brought into facility to hold TCS food items until unit is fixed.
   511-6-1.05(6)(a)

Observed a residue in the nozzles of the beverage machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines shall be cleaned at a frequency specified by the manufacture or at a frequency necessary to preclude accumulation of soil or mold. COS: PIC has employee adequately clean the nozzles.

Observed several TCS items not holding at a temperature of 41°F or below. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded items that were out of acceptable temperature range of 41°F or below.

Observed bacon and sausage (annotated on the temperature log-*) holding at temperatures less than 135°F. Except during preparation, cooking, or cooling, or when time is being used as the public health control time/temperature control for safety food shall be maintained at 135°F or above. COS: PIC reheated items to 165°F for 15 seconds.

Observed soups and vegetables stored in walk in cooler without lids or protections from overhead contamination. Food shall be protected from contamination by storing the food in packages, containers, coverings, or wrappings except when being cooled if protected from overhead contamination. COS: PIC placed lids or approved coverings on items.

Observed several TCS items not holding at a temperature of 41°F or below. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded items that were out of acceptable temperature range of 41°F or below.