Observation: 1) Raw burgers (wrapped and stored in stainless steel pan) in walk-in cooler observed stored on shelf above soup and cooked chicken. 2) Several boxes of food in walk-in cooler observed stored on floor. 3) Green plastic bags observed being used as coverer for pans of rising dough. 4) Several open packages of dry foods observed in dry storage room. 5) Ice machine is visibly dirty and has hole in top above ice storage compartment.
Corrective Action: 1) Ensure all raw meats are stored on bottom or separate shelf, below or separate from cooked and ready-to eat foods, to avoid possibility of cross-contamination (Operator moved raw meat pan during inspection - all other raw meats observed stored on shelves separate from cooked and ready-to-eat foods). 2) Ensure all foods stored on shelving a minimum of 6 inches up off floor. 3) Green plastic bags are not considered suitable for food storage. Provide food-grade (clear plastic) covers for dough pans (Operator replaced green plastic bags with food grade plastic covers for dough, during inspection). 4) Transfer any open packages of dry foods to food-grade containers with tight-fitting lids, to prevent any food spillage and possible pest attractant. 5) Clean and sanitize ice machine on a regular basis (inside and outside). Repair hole in top of ice machine, to prevent possibility of contamination of ice.
Observation: Several insert containers of food (chilli, sauce) stored in refrigerated prep table in front of cooking grill, recorded internal food temperature between 8C and 10C.
Corrective Action: All potentially hazardous foods must be maintained at 4C, or colder. Operator transferred chilli to refrigerated drawer below prep table during inspection. Operator discovered a piece of plastic saran wrap was covering the fan inside cooler, thus preventing adequate air flow resulting in an increased temperature inside cooler. EHO will come back later in day, to monitor unit temperature to see if cooler temperature will now hold cold foods at 4C. EHO also recommended phf's in unit to be stored in single stainless steel inserts (no double stacking of inserts), instead of plastic inserts, as stainless steel holds cold temperature better. Thermometers inside cooler were indicating temperature of 4C and this temperature was being monitored and logged daily. However, it was recommended to operator to also use sanitized probe thermometers to monitor internal temperature of foods, to ensure 4C is being maintained for internal food temperature. Operator agreed to ensure internal food temperatures are being monitored on a daily basis and will add this step to daily Temperature log (foods stored in inserts at this prep table are out for meal service periods only, of several hours or less. Refrigerated inserts are not used for overnight or long-term storage of refrigerated foods)
Observation: Milk/dairy fridge - showing signs of old age - door seal worn and shelves showing some rust.
Corrective Action: Repair or replace fridge door seals and shelving - to provide equipment surfaces that are smooth, durable and easy-to-clean.