Ross Diner

Observed raw ground beef patties stored above raw pork bacon in reach-in cooler. CA: Food must be stored in proper order of minimum internal cook temperature. COS: Beef patties were moved to bottom shelf

Observed raw ground beef stored above chili and touching containers of RTE vegetables in reach in cooler. CA: Food must be stored in proper order of minimum internal cook temperature. COS: Ground beef was moved to proper shelf. Storage order chart was given to PIC.

Observed potentially hazardous TCS foods improperly cold holding in RIC and WIC (see temp log). CA: All TCS food items must be cold held at 41 degrees or below. COS: Cream potatoes, turnip greens, corn, butter beans, raw burger patties, pinto beans, and green beans were discarded. Raw ground beef, mashed potatoes, white gravy, creamer, and ham were within time parameters and were attempted to cool.

Observed potentially hazardous TCS foods improperly cooling in RIC and WIC. CA: Cooling of TCS foods must be done in proper time parameters (135 to 70 in two hours, 70 to 41 in 4 hours). COS: Items were uncovered, mashed potatoes did not cool and were discarded. Raw ground beef, steak gravy, white gravy, and sliced ham were rapidly cooled.

Observed PIC not performing duties; employees are not properly trained in food safety as it relates to their duties and PIC is not monitoring to ensure safe food handling procedures are being followed. CA: All employees need to be properly trained or re-trained.

Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CA: Persons in charge, managers or CFSM must be properly trained or retrained

Observed several personal cups stored on prep cooler in front service area and in kitchen. CA: All employee drinks must be stored in single service cups with lid and straw.

Observed soda machine nozzles not clean to sight or touch. CA: All food contact surfaces must be clean to sight and touch.

Observed vegetable soup in RIC date marked for expiration for 5/22/25 at time of inspection. CA: Date marking parameters should be 7 days. COS: Soup was discarded.

Observed butter beans in RIC without proper date marking. CA: All cooked plant foods must bear a date mark. COS: Butter beans were discarded.

Observed back door of kitchen open. CA: All exterior doors should remain closed in order to prevent pests. COS: Screen door was closed.

Observed employees cooking without any hair restraints. CA: All employees handling, prepping, or cooking food must wear proper hair restraints.

Observed multiple dry storage containers of food products with scoop handles in direct contact with product. CA: All handles must be properly stored out of product. COS: Scoop handles were removed from direct contact with food products.

Observed corn bread muffins stored in WIC in styrofoam to-go containers. CA: Single use items should not be used to store food.

Observed several cell phones stored on prep tops (kitchen and front service area). CA: All employee personal items should be stored in a designated area. COS: Phones were relocated.

Observed potentially hazardous TCS foods improperly cold holding above 41F (all foods in the walk-in cooler, cooked turnip greens and pinto beans in the reach-in-cooler, raw shell eggs stored on the counter; see temp log). CA: Discussed with PIC. Raw shell eggs were taken out of the cooler 30 minutes prior and were immediately cooked for an order. Turnip greens and pintos were out of temp for less than 4 hours and were moved to the freezer to rapidly cool. A delivery was recently received in the walk-in cooler and temps will be re-checked to verify cooler function.

Observed potentially hazardous foods improperly hot holding below 135F (scrambled eggs in the warmer drawer, grits on the countertop; see temp log). CA: Employee chose to discard foods.

Observed potentially hazardous TCS food (house made chili) not cooled from 135F to 70F within 2 hours. Per PIC, chili was moved to the freezer at 7:15am and at 10:15am the chili was temping between 71-83F. CA: PIC discarded chili. Discussed cooling parameters, tracking temperatures throughout the cooling process, and proper methods of cooling (uncovered/vented pans, ice bath, single-stacked smaller pans, freezer, etc).

Observed several containers of food held past there 7 day expiration; chili was dated for 12/31 and should have been discarded at the end of the day on 1/6, mashed sweet potatoes were dated for 12/23 and should have been discarded by the end of the day on 12/29. CA: Employee discarded expired foods.

Observed sweet potatoes to be held in the bread warmer drawer cooked to 131°F. CA: PIC immediately heated the sweet potatoes to 176°F. Discussed placing hot foods on the steam table instead of inside the bread warmer drawer to adequately maintain temperatures.

Observed potentially hazardous TCS foods actively cooling with tightly sealed lids and containers stacked on top of each other. Observed milk cooling in front reach-in cooler that is high trafficked and frequently opened and closed. CA: Discussed approved methods of cooling. Employee arranged the containers in a single layer and vented lids. Milk was moved to freezer in main kitchen to rapidly cool.

Observed wet wiping cloths stored on prep counter between uses. CA: Employee moved cloths to sanitizer bucket.

Observed multiple dry storage containers of food product with scoops stored inside the containers; handles were in direct contact with the food. CA: Discussed with PIC. Scoops either need to be removed or stored so that the handles are up and out of the food.

Observed clean cups stacked wet in front food service area. CA: Discussed with PIC. After being sanitized, all utensils and equipment must be allowed to air dry before being stacked or used for serving.