Village Inn

Inspector notes: Observed cooked sausage links hot holding under the warmer on the cook-line with internal temperatures of 122-128F, probe thermometer, verified by PIC. According to PIC, the sausage was hot holding for around 2 hours. Cook voluntarily discarded the sausage links, see embargo form. PIC will have cooks prepare and hold less sausage and/or monitor the hot holding temp to ensure that TCS foods are at 135F or more. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced

Inspector notes: Observed 4 deep, covered and stacked metal containers of reconstituted hash browns cooling in the walk-in cooler. The hash browns were prepared the evening prior to inspection and observed with internal temperatures of 45-48F, probe thermometer, verified by PIC. PIC voluntarily discarded the hash browns, see embargo form. Discussed proper cooling methods such as using loosely covered or uncovered shallow unstacked metal pans in the walk-in cooler or freezer to rapidly cool TCS foods. TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. 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. PIC will retrain employees

Inspector notes: Observed cooked sausage links hot holding under the warmer on the cook-line with internal temperatures of 114-129F, probe thermometer, verified by PIC. According to PIC, the sausage was hot holding for around 2 hours. Cook voluntarily discarded the sausage links, see embargo form. PIC will have cooks prepare and hold less sausage and/or monitor the hot holding temp to ensure that TCS foods are at 135F or more. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced

Inspector notes: Observed the dish employee rinse soiled dishes, place into dish racks and load into dish machine. Dish employee then began to unload the clean dishes, without washing hands. PIC instructed employee to wash hands and rewash contaminated dishes and equipment. Observed cook use gloved hands to crack raw shell eggs into a pan, remove the gloves and don a new pair, then handle clean utensils and plates for immediate service, without washing hands after removing contaminated gloves. PIC instructed employee to wash hands. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code