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23: 840 Observed opened package of commercially prepared hard boiled eggs with an open date of 4/11/2023. The eggs should have been discarded on 4/17/2023. Based upon review of the packaging a preservative is not listed as an ingredient. Discussed date marking and disposition requirements with the operator who voluntarily discarded the package of eggs.
Corrective Actions: Discard the food at this time. Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened to indicate the day or date, not to exceed 7 days after the package is opened, that the food must be consumed, sold, or discarded. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1. Discussed the following:
- Relocate thermometers inside milk coolers, currently located at the vent which discharges cold air.
-QT-10 vs QT-40 test kits.
-Contact technician to evaluate the dishwasher pressure gauge. Observed 5-10 psi during final high temperature rinse which is not within the equipment specifications of 20 +/- 5 psi.
-Seal dishwasher temperature box to the top of the dishwasher, observed seal is cracked.
-Cleaning and sanitizing of food thermometers.
| Description | Temperature | State of Food |
| Hard boiled eggs - walk in cooler | 33 °F | Cold Holding |
| Cut lettuce - walk in cooler | 39 °F | Cold Holding |
| 1% milk - surface temperature - milk cooler #1 | 41 °F | Cold Holding |
| 1% milk - surface temperature - milk cooler #2 | 41 °F | Cold Holding |
| Single use container yogurt - surface temperature - walk in cooler | 33 °F | Cold Holding |
| Single use container hummus - surface temperature - 2 door upright cooler | 39 °F | Cold Holding |
| String cheese - surface temperature - 2 door upright cooler | 40 °F | Cold Holding |
| Chocolate milk - surface temperature - walk in cooler | 39 °F | Cold Holding |
| 1% milk - surface temperature - milk cooler #2 | 41 °F | Cold Holding |
| 1% milk - surface temperature - milk cooler #1 | 41 °F | Cold Holding |
| Strawberry milk - surface temperature - walk in cooler | 39 °F | Cold Holding |
| Shredded cheese - 3 door upright cooler | 41 °F | Cold Holding |
| Single use container yogurt - surface temperature - 2 door upright cooler | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Hobart dishwasher | Hot water | 163.5 | Hot water | Hot water | 180 °F | |
| Wiping cloth bucket | Chemical | 200 | Clean Quick | Quaternary Ammonium | 89 °F |
| Description | Temperature |
| Milk cooler #1 | 38 °F |
| Crescor hot holding unit #1 - Non TCS baked goods | 190 °F |
| Walk in freezer | 11 °F |
| Ice cream freezer - VDH thermometer | -6.9 °F |
| Milk cooler #2 | 40 °F |
| Walk in cooler | 26 °F |
| Crescor hot holding unit #2- Non-TCS backed goods | 160 °F |
| 3 door upright cooler | 36.2 °F |
| 2 door upright cooler - opened during inspection | 42.4 °F |