Mc Ever Probation Detention Center

Observed milk (60F) inside the walk-in cooler above 41F. Informed that the walk-in cooler door was constantly open due to receiving food deliveries today. The ambient air temperature was 43F before increasing to 48F (door was open while receiving milk delivery). All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Milk discarded and delivered milk moved to the walk-in freezer until the walk-in cooler's ambient air temperature decreases below 41F. Keep the walk-in cooler door closed between entering and exiting the unit to prevent the unit from increasing in temperature.

Observed two containers of cooked navy beans that were prepped yesterday with a temperature above 41F (47F and 52F). Cooked Time/Temperature Control for Safety (TCS) foods shall be cooled within a total of 6 hours from 135°F to 41°F or less. Corrected On Site (COS): Food was discarded due to time and temperature parameters not being met.

Observed cooked navy beans (47F and 52F) inside the walk-in cooler, tightly covered, with heavy condensation on the lids, indicating the food item was not cooled to the correct time and temperature. When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be arranged in the equipment to maximize heat transfer through the container walls, and loosely covered or uncovered, if protected from overhead contamination during the cooling period, to facilitate heat transfer from the surface of the food. Corrected on Site (COS): Beans discarded. Train staff on proper cooling methods.

Observed prepped macaroni and cheese (90F) and Cut leafy greens (60F) on the storage cart inside the walk in cooler tightly covered during the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food containers.

Observed macaroni and cheese inside the cambro with a temperature of 121F. 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 135°F or above. Person in charge removed food to oven to be reheated.

Observed the hand sink in the main kitchen inoperable. Upon further observation the hot water supply line was cut. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand sink was repaired during the inspection.

Observed time/temperature control for safety foods tightly covered and heavy condensation on the lids while in the cooling process: cooked oatmeal and cut cabbage. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Educated staff on proper cooling procedures. Employee air vented the food items.

Observed that there were no litmus strips or a way to read the high temperature for the dish washing machine. A personal dish plate was used in order to obtain the temperature. The Person in Charge was educated on purchasing either litmus strips or another method to ensure the proper hot water dishwasher temperature.

Observed cooked white rice inside the cambro warmer with a temperature between 97°F-101°F. Per person in charge the rice was placed inside the unit this morning. 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 135°F or above. Rice was discarded.

Observed worker wash, rinse and sanitize plates, however the in use sanitizer registered 0 parts per million (ppm). A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution shall be held between 50-100 ppm. Person in charge obtained approved bleach in order to be used.

Observed several containers of cooked beans that were prepped yesterday with a temperature above 41F: Pinto Beans 49F and Black Bens 44F. Ambient air temperature of the walk in cooler is 41F. Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Food discarded due to time and temperature parameters were not met.

Observed time/temperature control for safety foods tightly covered and heavy condensation on the lids while in the cooling process: black beans and pinto beans. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Educated staff on proper cooling procedures. Food discarded.