HOLDER'S COUNTRY INN

Potentially hazardous foods measured at improper holding temperature. Container of mashed potatoes placed on counter across from the cook line was measured at 54F. Drawer cooked at cook line was not properly closed and raw steak measured at 49F. Sausages in warmer located at back prep area was measured at 93F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] The mashed potatoes were relocated into the reach-in cooler; drawer cooler was properly closed; sausage was reheated at the flat top grill prior to putting back in warmer.

Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.

Paper towel dispenser for handwash sink located at the back prep area was not operational. [CA] Handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly and easily wash their hands when required. [COS] Paper towels were available nearby and employee fixed paper towel dispenser.

Wiping towels were observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Accumulation of mold growth observed on fan guards for the walk-in cooler. [CA] Frequently clean and sanitize non food contact surfaces.

Fried rice inside the walk-in cooler was measured at 46-50F. Per employee the rice was cooked the previous night and placed in the walk-in to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee discarded the rice into the trash.

Observed raw salmon thawing in the walk-in cooler and in the drawer coolers at the cook line while still inside of reduced oxygen packaging. [CA] Raw fish shall be removed from reduced oxygen packaging prior to thawing.

Food Safety Certificate for Managers is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.