The Villages at Red Mountain Assisted Living and M

Inspector notes: Observed a deep (12") covered plastic container of potato salad in the 3-door reach-in cooler with an internal temperature range of 43-47F, probe thermometer, verified by PIC. According to PIC, the potatoes were cooked and prepared the day prior to inspection. PIC discarded the potato salad for failing to reach 41F or less within 6 hours. According to PIC, the cooling procedure is to cook and cool the potatoes to 41F or less, mix the ingredients, and place into small containers for each house. PIC will review the cooling procedure and temperatures with employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Shallow loosely covered metal pans, using ice as an ingredient, and stirring often helps to facilitate cooling

Inspector notes: Observed white gravy (dated with discard date of 6/29) cooked chicken (dated with discard date of 6/29), cooked oatmeal (dated with discard date of 6/28) and no dates on cooked rotini, open cottage cheese, cooked sweet potato and chicken puree, and cooked sausage and peppers, in the reach-in refrigerator. PIC discarded the TCS foods that were held past the discard date and without date marks, see embargo form. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria