EMORY UNIVERSITY ORTHOPEDIC AND SPINE HOSPITAL

Observed multiple TCS (time/temperature controlled for safety) food items cold holding at temperatures above 41F, all located in the top of the prep top cooler. See items marked by asterisk (*) in temperature log. CA: TCS foods shall cold hold at 41F or lower. COS: PIC moved TCS foods that had been in the cooler less than 4 hours to the freezer to rapidly cool. Confirmed that the cooler the foods had came from that morning was holding at the corrected temperature. Observed foods moved to freezer cooled to temperatures below 41F (see temperature log).

Observed multiple TCS (time/temperature controlled for safety) food items cold holding at temperatures above 41F. Observed peeled hard boiled eggs at 51F, sliced tomatoes at 53F and sliced smoked ham at 44F, all located in the top of the prep top cooler. Observed some foods (peeled hard boiled eggs) stored in paper cups. Observed multiple foods over stocked (past the "fill line" of the pan). Observed the ambient temperature of the top of the prep top cooler at 30F. PIC stated all foods had been moved into the cooler about 1 hour prior. COS: PIC had an employee moved the foods into the walk-in-cooler on a cart, to cool down to 41F or lower. Advised to ensure all foods start at 41F or lower before they are placed in the prep top cooler. Advised to use metal pans/containers whenever possible and to not overstock the pans.