Skipper Johns of Perry

Observed potato salad (46 F) and coleslaw (46 F) above 41 F inside the reach-in cooler. The ambient air temperature is 46 F. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. The ambient air temperature must also be 41 F or below. Corrected on Site (COS): The potato salad was discarded and the coleslaw was moved to another reach-in cooler since it was prepped 1 hour ago. The Person In Charge (PIC) moved the coleslaw to another reach-in cooler to cool down to 41 F or below in the remaining 3 hours. No TCS foods are allowed inside the reach-in cooler until the cooler is serviced/repaired by a reputable repair company and the ambient air temperature is 41 F or below.

Observed food handler plating French fries with a gloved and ungloved hand while touching some of the fries with her bare hand. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food discarded and educate staff on proper glove usage.