Woody's Cheesesteaks @ Southern Feed Store

Inspector notes: Cooked Time/Temperature Control for Safety Food (cooked onions and peppers) was not cooled from 135F to 70F within 2 hours. Onions and peppers were discarded CA: Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C).

Inspector notes: Observed potentially hazardous food date marked 3/10 and 3/11 cold held at greater than 41 degrees Fahrenheit. Please see temperature log for items marked with an asterisk ***. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Discard

Inspector notes: Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Observed facility utilizing time as a pubic health control for cooked onions, peppers, mushrooms, and sliced cheese with no time stamp indicating time of disposition or time it was removed from temperature control .Discarded. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control

Inspector notes: No person in charge designated. Upon arrival, no designated person in charge present to ensure food safety. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance

Inspector notes: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Provided written procedures. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Inspector notes: Observed food being cooled by nonapproved method. Observed cooked onions and peppers tightly covered and stacked tightly inside of reach in cooler.Discarded CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Inspector notes: Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while preparing food, Discussed with person in charge, or a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed jewelry.