MEDICAL CENTER #1149

Observed roast beef in the walk-in cooler reaching temperatures greater than 41F. Observed several food items in the reach-in cooler reading at temperatures above 41F (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 food items.

Observed several plastic food containers wet-stacked on the rack in the main kitchen next to the large warewashing machine. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Food employee stacked items to properly air-dry.