FFA FCCA Camp Dining Hall

2-2B: .03(5)(j)1&2Observed multiple employee drinks, monsters and large insulated cups, stored on the bottom shelf of a prep table in the kitchen. The beverages were all open with evidence of drinking while working. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Education was provided to the person in charge stating that employees are able to have beverages in a designated employee area in the work area as long as the beverage is transported into a single use cup, lid, and straw. Items that were found during today's inspection can be held in the facility's break room. All items were relocated or discarded.

6-2: .04(6)(g)Observed multiple cooked and cooled food items date marked with the use by date exceeding 7 days. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Education was provided to the person in charge explaining food prepped or cooked must be used or discarded within 7 days including the day of prep. The person in charge adjusted the date marking as the 7 days did not yet pass.

12B: .03(5)(g)Observed an employee handling food with a watch, bracelet, and multiple rings that were not single plain wedding bands. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the person in charge discussing the rules and regulations of wearing jewelry in a food service establishment. The person in charge informed the employee and requested that the employee remove the jewelry.

6-1C: .04(6)(d)Observed green beans and grilled chicken tenders that were cooked and placed in the walk in cooler to cool yesterday with temperatures greater than 41 degrees F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Both items were discarded as they did not reach 41 degrees or below within the required time frame. Education was provided to the person in charge to monitor cooling food items consistently to ensure the items are being cooled within the appropriate time frame (2 hours from 135-70 and 4 hours from 70-41). A cooling log would help keep track of cooling monitoring.

11C: .04(6)(c)Observed meat thawing in a large container with sitting water with a temperature of 41 degrees F. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Education was provided to the person in charge; discussing the thawing process that is being used is not an appropriate method and alternative methods were provided. The meat was removed and placed in a empty pan in the walk in cooler.