Merrill Gardens at Woodstock

Observed employee handling raw shrimp with gloved hands and failing to change gloves prior to switching tasks. Employee went on to contaminate several food contact surfaces such as cutting boards cutting and clean dishes as well as plating food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

COS by remaking plated food, washing contaminated surfaces, and instructing employee to change gloves.

Observed time/temperature control for safety (TCS) foods in open prep top of salad bar being cold held above 41°F. Also observed butter packets and cheese on ice in expo area being cold held above 41°F. TCS foods must be cold held at below 41°F. COS by correcting ice bath. Kitchen manager/CFSM plans on implementing a time as a public health control procedure for some TCS food items at salad bar.

Observed TCS food items in warmer cabinet being hot held below 135°F in main kitchen. Ambient temperature of unit was initially around 127°F then rose to 136°F after being closed for a few minutes. Temperature of several TCS food items ranged between 118-130°F. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed time/temperature control for safety (TCS) foods, yogurt and milk, holding above 41 F inside the reach-in cooler in the salad bar area.

Corrected on site: Discarded

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) and below.

Observed sliced cheese, sliced ham, and sliced bologna, holding above 41F in the sandwich prep top cooler.

Corrected on site: discarded

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

Observed cream of vegetable soup hot holding at 117 F in the steam well located in the Garden House kitchen.

Corrected on site: discarded.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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,

Observed gravy cooling in the walk-in cooler, holding at 53.5 F at 3:15 PM, and 50.9 F at 3:48 PM. It was prepared around 10:00 AM. Gravy was not cooled to 41 F within 6 hours of reaching 135 F. A cooling log was not provided for the gravy to verify when the product reached 135 F after preparation and to track the cooling process from 135 F to 70 F and from 70 F to 41 F.

Corrected on site: gravy was discarded.

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

Observed multiple opened gallons of milk in the main kitchen and in the Garden House refrigerator without a date mark. Observed large open package of shredded cheese in the walk-in cooler, opened packages of sliced ham and bologna in the sandwich prep top cooler in the main kitchen, without a date mark. Items were opened and held longer than 24 hours.

Corrected on site: food was discarded.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, w

Observed multiple sealed packages of frozen salmon thawing in the reach-in cooler in the main kitchen. The instructions printed on the package stated "Keep frozen. Remove from packaging. Thaw under refrigeration immediately prior to use." 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less.

Observed several time/temperature control for safety (TCS) items cold held at temperatures above 41°F in salad bar next to the dining room. All TCS foods must be cold held at 41°F or below. COS by moving to freezer to rapidly cool back down to 41°F.

Observed several TCS items prepped days before cold held in prep top unit in main kitchen at temperatures above 41°F. All TCS items must be cold held at 41°F or below. These items were in plastic bags within the prep top unit. The air temperature of the kitchen at the time was hot as well. Both of these things may have contributed to these items being out of temperature. Health Authority suggests lowering the AC of the kitchen and placing these TCS items directly within the metal containers in the prep top unit. COS by discarding.

Observed packets of butter cold held at salad bar at 63°F. All TCS items must be cold held at 41°F or below. The ice bath these packets of butter were sitting in was not sufficient for cold holding. Ice baths must be about 80% ice, 20% water, and completely submerge the product. COS by making proper ice bath.

Observed grilled chicken hot held in warmer cabinet at temperatures below 135°F. All TCS items must be hot held at 135°F or above. COS by reheating chicken until it got to 165°F.

Observed cottage cheese opened on 9/7/24 and pimento cheese opened on 9/5/24 not discarded after 7 days. All prepackaged TCS items must be discarded 7 days after opened (with the date of prep counting as day 1) OR before the use by date; which ever comes first. COS by discarding.

Observed cheese prepped more than 24 hours ago not date marked. All TCS items held for more than 24 hours need to be date marked, and used within 7 days (day of prep is day 1). COS by adding date.

Observed containers of milk not date marked after being held for more than 24 hours. All prepackaged TCS items must be date marked when opened and must be used within 7 days (date opened is day 1). COS by adding date.

Observed plates and bowls stored face up with no cover. Food shall be protected from miscellaneous sources of contamination. COS by inverting plates and bowls.

Observed whipped butter left sitting out at room temperature in front food service area. Whipped butter is not margarin and must be cold held at 41 or below unless placed under a 4 hour time as a public health control procedure. COS by discarding.

Observed time/temperature control for safety (TCS) foods in front service salad bar

Observed time/temperature control for safety (TCS) foods in front service salad bar being cold held above 41°F. COS by moving items to freezer to rapidly cool. Must cool down to 41°F or below prior to placement in unit since there is no cover.

Observed gravy (53°F) and grits (49°F) prepared early this morning not cooled to 41°F within 6 hours of reaching 135°F.

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

COS by discarding. Person in charge must ensure that proper cooling methods are being practiced.