Observations & Corrective Actions

15: 3-302.11(A)(1)-(2) A box of ground bison was observed in a box directly above whole intact beef in the walk in cooler. Store raw animal foods by cooking temperature to prevent cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, eggs, and poultry.

16: 4-602.11(C) The interior of the ice machine was found with pink slime residue along the upper plastic baffle when wiped with an alcohol swab. Clean and maintain ice machine interior.

21: 3-501.16 (A)(1) A 1/3 pan of mashed potatoes 137-84F found improperly hot holding in the steamwell on the cookline. Higher temperatures were observed at the bottom of the pan, potatoes on top exposed to open air were not hot holding properly. Staff stated the product had been microwaved for approximately 10 minutes prior to being placed in the steamwell. The product was reheated to 165F upon request. Stir products frequently during reheats to allow for a uniform temperature throughout the food product.

22: 3-501.16 (A)(2) Sliced tomatoes 50F stored in an inadequate ice bath on the cookline were not cold holding properly. Two pans of portioned roast beef 45F were found improperly cold holding in the walk in cooler. Staff stated the products are sliced, portioned into individual baggies and placed into the freezer to cool before being stored in the walk in cooler. Products had a date mark of yesterday, 4/28. Hard boiled eggs 46F stored above the fill line in the make table cooler improperly cold holding. Cold hold foods below 41 F to prevent the growth of microorganisms. Product discarded as requested. See Voluntary Condemnation Agreement. Please be advised -> To use time rather than temperature to control the growth of microorganisms, a written procedures must be developed and utilized. The plan must indicate how the food will be marked when it is to be removed from temperature control, how long the food is to be held out of temperature, and must specify that the food will be discarded once time has expired. Foods must be served or discarded within 4 hours.

23: 3-501.17 A plastic container of ready to eat bratwurst stored in the walk in cooler with no date indicating when the product was opened and moved from the freezer to the cooler. An opened bag of previously frozen cooked stored in the walk in without a date mark indicating when the bag was opened. Two 1/6 pans of queso stored in the walk in cooler found with a date mark of 4/20, exceeding the required 7 day date marking requirement. Both pans were discarded upon request. See Voluntary Condemnation Form. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time. Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria. Ready-to-eat foods that have exceeded 7 day date marking are to be discarded.