MORRISON MANAGEMENT SPECIALISTS/ DEKALB MEDICAL #25789

Proper cooling time and temperature — Inspector Note: Observed grilled chicken placed in 2 door reach in cooler for more than 6hrs without reaching a TCS food temp of 41F or below. COS: Chicken was discard. C/A: 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed items placed in walk in cooler to cool with plastic lids on tight. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lids were lifted to allow proper cooling. Advised to begin to add time to the labels to ensure proper cooling.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed open front cooler case in front service area not maintaining a TCS food temp of 41F or below. CA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule Advised to have repaired or replaced. Previous inspections PIC was notified of cooler not working proper to hold TCS foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black substance inside soda machine nozzle holders in direct contact with soda. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: All nozzles were removed, cleaned and sanitized before placing back in use. Advised PIC to increase cleaning frequency.

Proper cold holding temperatures — Inspector Note: Observed prepackaged Tuna Caesar Salad(50F), butter(50F), strawberry yogurt(46F) stored in the front service cooler not holding a TCS food temp of 41F or below. Observed Pesto Chicken salad(51F), Deli turkey(47F), not holding a TCS food Temp of 41F or below stored in the walk in cooler. C/A:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Prepackaged Chicken Caesar Salad(50F), butter(50F), strawberry yogurt(46F) Chicken salad(51F), Chicken Caesar salad(47F). Items at the front service area were discarded.