HEAPS PIES

Food separated and protected — Inspector Note: Observed an employee handle a cell phone with gloved hands and place the phone in her pocket. The employee then removed one pair of gloves, discarded them, donned another pair of gloves, and resumed food preparation. The employee was observed wearing four gloves on each hand. Corrective Action (CA): Food handlers shall wash their hands whenever contamination occurs, including after handling a cell phone. Discussed proper glove use with the Person in Charge (PIC) and advised the employee not to double-glove. Corrective Action Taken (COS): The employee removed all gloves, washed her hands, and donned a new pair of gloves before resuming food preparation.

Proper cold holding temperatures — Inspector Note: Observed TCS food cold holding above 41F. See * on inspection report. CA: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. COS- food held over 4 hours voluntarily discarded.

Proper cooling time and temperature — Inspector Note: PIC indicated that mash potatoes was prepped at 11am. mash potato observed cooling in walk in cooler with tight fitting lid at 75F at the time of inspection. Mash potatoes not cooled from 135F to 70F with in 2 hours. CA: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. COS- education provided. PIC voluntarily discarded food item.