Middle Georgia Community Action Agency Inc. - Perry Senior Center

Observed coleslaw sitting on top of a lid on the steam table with a temperature of 84F not under temperature contorl or ice bath. Person in charge stated the food item were placed on the unit a hour prior to my arrival. 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 or below. Employee moved coleslaw to reach in freezer to decrease the temperature rapidly.

Observation: Salisbury steak was measured at 126°F, which is below the required 135°F minimum hot holding temperature. The steam table water temperature was 210°F, but the food may have been cooling due to double panning or being delivered below the required temperature.

Regulatory Requirement: Time/temperature control for safety (TCS) foods must be maintained at 135°F or above, except during preparation, cooking, cooling, or when using time as a public health control.

Corrective Action (COS): The food had been on the steam table for 15 minutes before the temperature check. It was reheated in the oven to the proper temperature before being returned to hot holding.

Observed the Person in Charge (PIC) prepping/handling food while wearing wrist jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove the wrist jewelry before proceeding to prepping/handling foods.

Observed chicken and vegetable casserole with a temperature of 124F inside the steam table. Water temperature of the steam table was 86F. Upon further review the heating element was turned off. 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 135°F or above. Person in charge placed food into oven to rapidly reheat. Temperature of the steam table increased above 135F before leaving.

Observed no hand soap at the hand washing sink inside the kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee placed hand soap at hand sink.

Observed no paper towels at the hand washing sink inside the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge placed paper towels at hand sink.