Honorhealth Osborn Medical Center

Inspector notes: Raw ground beef stored over raw beef loin and raw ground turkey stored over franks and garden burgers in the walk in cooler and in the cooler drawers in the grill area.PIC relocated all items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display

Inspector notes: There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means

Inspector notes: Observed several cut leafy green salads, with TCS toppings such as cooked chicken, cooling in the glass door display cooler in the cafeteria. The salads were prepped, portioned into grab-n-go containers, and stacked in the display cooler less than 4 hours prior to inspection and observed with an internal temperature of 50F. Discussed cooling the salads to 41F or less after prepping and prior to storing in the display cooler. TCS foods prepared from 70F or less have 4 hours to cool to 41F or less. Cooling methods include using shallow containers that are loosely covered or uncovered, stacked in a single layer, and cooling in equipment that is designed to cool TCS foods, such as a walk-in cooler or freezer. PIC will retrain employees to ensure that TCS foods are cooled to 41F or less prior to being stacked and stored in refrigeration that is designed to maintain temperatures, not cool