THE ROLLING POTATO

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use chaffing pans that were previously used for holding hot water stored in dry storage. CA: Single-service and single-use articles may not be reused. COS: PIC discarded single-use items

Food separated and protected — Inspector Note: Observed raw shelled eggs stored above of ready to eat foods (cheese, sour cream, butter) in walk in cooler. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: Foods rearranged according to their final cook temperature.

Personal cleanliness — Inspector Note: Observed PIC working with foods while wearing multiple bracelets. PIC continued to work with foods after discussion to remove bracelets. COS: After several discussions bracelets removed. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: As discussed during plan review, the red top cambro does not meet NSF or equivalent standards and cannot be used for pop-up events. Today's TCOS foods stored in red top cambro were for a pop-up event. COS: PIC transferred foods into an approved black cabmro. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed PIC use bare hand contact on ready to eat steak. COS: PIC placed steak back on stove to continue reheating CA: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Food obtained from approved source — Inspector Note: PIC confirmed that cheese and sour cream are stored at her home address and intended to be used at the pop-up event. Discussed foods stored at home cannot be served/sold at all. CA: Home prepared foods or condiments may not be sold, served, or used in temporary food service unit establishments.

Proper reheating procedures for hot holding — Inspector Note: Observed steak and chicken reheated below 165F. COS: PIC placed steak and chicken back on stove a second time and it reheated to above 165F. CA: Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.

Proper hot holding temperatures — Inspector Note: Observed cooked chicken and cooked steak hot-holding below 135F in red top cambro. COS: PIC reheated foods to above 165F. CA: 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