Village Cafeteria

Observed 9 small containers of deviled eggs to measure between 46F-50F degrees in the reach in cooler located on the counter behind the front service area for longer than 4 hours. Inspector measured the ambient time of the RIC and the temperature was 41F. Advised PIC to not overstock the RIC to allow proper airflow throughout the RIC. All 9 containers of deviled eggs were discarded.

Observed Time/Temperature Control for Safety (TCS) foods in Reach in Cooler unit being cold held above 41F. Temperatures ranged between 43-67F and ambient temperature of unit was 57F. TCS foods must be held at 41F or below. COS by discarding hard boiled eggs (67F) and half a liter of buttermilk (46F) that had been held for longer than 4 hrs. COS by moving the rest of the food being held for less than 4 hrs to the Walk in Cooler located outside. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed a medium sized plastic container of hardboiled eggs to measure between 60F-67F degrees in the Reach in Cooler (RIC) located in the front service area. PIC mentioned they had been boiled at 9 am and had been placed in the RIC to cool down. Discarded all eggs.

Observed accumulation of rust on top of aluminum containers placed on the wire rack located in the Walk in Cooler outside the facility. Recommend replacing shelving to prevent any contamination.

Observed heated banana pudding mix (eggs and other ingredients) in reach-unit in large container after being heated above 135F. Pudding was 137F. Advised staff to reduce the portion size so that mixture could cool effectively. Staff reportioned portions and placed mixture in walk-in freezer. Will change procedure to ensure items cool properly

Some shelving units in outdoor walk-in have accumulation of rust that is falling off of shelving which could contaminate food items. Ensure that shelving is in good condition to prevent this risk.