Perry Hospital Cafeteria

Observed a metal food grade container with sour cream with a discard date of 3/10/26 in the reach-in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen; is in a container or package that does not bear a date or day; is appropriately marked with a date or day that exceeds 7 days. Person in charge (PIC) has discarded the sour cream.

Observed a half gallon of buttermilk with a use by date of 3/02/26 in the walk-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded the buttermilk.

Tuna salad and chicken salad on the salad bar were 47F and 48F respectively. According to the manager, these items were made last night and placed on the salad bar this morning. Time/temperature control for safety foods like tuna and chicken salad must be cold at 41F or below. The items were moved to the walk-in cooler to cool faster. The temperature remains above 41F. Move the salads to the walk-in freezer or discard them. Work with staff to ensure the salads are cooling rapidly and at 41F or before placing on the bar.

Observed white rice 123F and sliced sausage inside the warmer cabinet below 135F. Per employee the food was placed inside the unit 15 minutes prior. Ambient air temperature of the unit is 140F. 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. Employee removed the food items to be reheated.

Observed several items in two of the reach in coolers in the main kitchen being held above 41F. Most of the items have been in the unit since last night. One of the units ambient was 39F and the other was 46F. 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 when cold holdling. Items discarded.

Observed sliced cheddar cheese improperly stored in an ice bath with a temperature of 51°F. 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. I discussed proper ice bath setup with the employees. Food discarded.

Observed prepped containers of mashed potatoes inside the warmer cabinet with a temperature of 81°F. Ambient air temperature of the unit was above 135°F. 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. Employee removed food in order to be reheated.