Spudzilla Monster Loaded Potatoes & More

Observed container of milk in reach-in cooler cold holding for more than 4 hours reaching temperatures greater than 41*F (see Temp Log). 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. Person in charge voluntarily discarded milk.

Observed several items in the warmer cabinet hot holding at temperatures less than 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 (57°C) or above. Person in charge voluntarily discarded food items.

Observed black residue on the chute of the bulk-producing ice machine in the main kitchen. 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 or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Employees were directed to begin cleaning and sanitizing ice machine.

Observed plastic bag with ham with a prep date of 11/14 in the reach in cooler in main kitchen. Observed container of hot dogs with a prep date of 11/30 in the reach in cooler in main kitchen. Observed several items reach-in coolers throughout main kitchen with discard dates that exceeded 7 days past the prep date. 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. Container of ham and container of hot dogs were discarded. Discard dates were corrected for other food items that had not yet exceeded the 7-day shelf life.

Observed container of red peppers with an expired use-by date of 06/12, container of green peppers with expired use-by date of 06/11, and container of mixed peppers with use-by date of 06/05 in the reach-in cooler in the main kitchen. Observed container of diced turkey with prep date of 05/20 and container of corn beef with prep date of 05/12 stored in the reach-in 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 discarded all containers of peppers. PIC stated the diced turkey and corn beef containers had just been removed from the freezer and the correct prep date was placed on the label.

Observed facility lacking an employee health policy. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Person in charge was given a copy of the DPH Employee Health Red book.