The Corner Cafe @ Medical Center Navicent Health

Observed items in the 3 door lowboy REF well above 41F. (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. PEHS informed PIC of the need to discard all of the TCS items(pizza base, butter cups if they are to held cold,cheese, and dressings/sauces if they are TCS). Executive chef stated he would have the items discarded.

Observed the ambient temperature of the 3 door lowboy REF to high as the unit was warm inside when EHS opened it and all TCS items were between 55-56F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.EHS informed the executive chef of the need to have the unit serviced. Daily logs show the unit maintains temperature.

Upon entering facility, EHS observed employee use wiping cloth to wipe nose and continue using wiping cloth to wipe equipment.

m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose. Informed PIC to switch wiping cloths. Also informed PIC to ensure wiping cloths are only used for cleaning of equipment.