The Groves

Inspector notes: Observed a pan of open cheese sauce and an open pan of stewed tomatoes in the walk-in cooler, both dated 10/6-10/12. The TCS foods discard date was 2 days prior to inspection. PIC discarded the cheese sauce and tomatoes, see embargo form. Also observed TCS foods items dated for longer than 7 days. PIC instructed employee to correct all dates so that TCS foods do not exceed 7 days. Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date

Inspector notes: Observed the following TCS food items cooling in the walk-in cooler from the evening prior to inspection, with internal temperatures of 45-49F, probe thermometer, verified by PIC: house-made potato salad (deep, covered plastic container), BBQ pork (covered metal container), soup (deep, covered metal container), gravy (deep, covered plastic container), and baked potatoes (plastic bag under the soup). PIC discarded the food items, see embargo form. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours