Tift Regional Health System, Inc.

Observed cooling by unapproved/ineffective methods - pimento after prep on buffet without monitoring temperature, cut melon and prepped deli meat tightly wrapped without temperature monitoring COS: PIC moved pimento & cheese to WIF and uncovered to facilitate rapid cooling prior to placing out for service (41F or lower), cut melon and deli meat were moved to larger cooler with greater air flow and uncovered for cooling. Review proper cooling methods and temperature monitoring after prep with all employees with prep responsibilities.

Observed accumulation of food debris on lids of dry goods, in between equipment, outsides of reach-in coolers in salad bar area, bottoms of reach in coolers in salad bar area. Also, grease build-up under grill area shall be cleaned as often as necessary to prevent accumulation. Any other areas where non-food contact surfaces have accumulations throughout establishment.

Observed vegetable slicer unclean to sight and touch under prep table in kitchen. Old label and dry food debris found in-between blades of slicer. COS: PIC took slicer to dish area to be washed, rinsed and sanitized again before use.

Observed build-up of residue on tea nozzles in kitchen area. COS: PIC removed tea nozzles and they were washed, rinsed and sanitized before using.

Observed food (liquid eggs) in front food service reach-in cooler held out using time and not discarded at the end of service. Eggs placed back inside reach-in cooler when needed to be discarded. COS: Eggs discarded. Ensure a time stamp is placed on eggs when left out for service during breakfast and what is left is thrown away.

Observed food (sliced and diced tomatoes in walk-in cooler) being cooled by nonapproved method. COS: Tomatoes placed in deep container and covered after prepping. Changed over to shallow pan and uncovered. Re-train employees to change method after prepping tomatoes and any other product to ensure cooling reaches 41 degrees within 4 hours after prepping.