SUWANEE SOCIAL

Observed raw eggs stored above raw vegetable mix in the prep cooler, raw shrimp stored above ready-to-eat pork in the walk-in cooler, raw salmon stored above ready-to-eat meatballs in the walk-in cooler, and unwashed apples stored above orange juice and diced cucumber. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting.

Observed cook staff crack raw eggs and pick up multiple clean bowls without changing gloves or washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P).

Observed numerous time/temperature control for safety food (TCS) being stored above 41°F. This includes cheddar cheese and chicken sausage in a prep cooler, tres leches cake and tiramisu in the bottom of a prep cooler, and ham alongside turkey in another prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed mussels stored in the walk-in cooler without shellstock tags. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. (Pf).