What's wrong with this picture?

These are actual photographs from different inspections in our county. Can you see what the problems are?

1. ↓ A big pot of stock put into walk-in at closing last night.

2. ↓ The product labeled ‘Ragu Beef’ is a ground beef product. What do you see that could pose a health risk?

3. ↓ Case of chicken in a walk-in that tempted out at 45.5F.

4. ↓ The thermometer reads 34.2F, the eggs, and chicken are both in the front pans (excellent!) … thin tipped thermometer visible on the shelf… so what did the inspector cite?

Answers!

Photo #1 - This is a pot of stock that was put away at the end of the night, just as you see it here. Of course, this pot is way too deep for proper cooling. If the stock was not 41F or less when they wanted to close, the stock should have been broken down into small containers, two inches or less, for proper cooling. Additionally, it is directly on the floor. All food needs to be at least six inches from the floor.

Photo #2 - Raw ground beef over muscle meat and eggs. Improper separation of raw proteins.

Photo #3 - The thermometer on the outside of the unit and the red fluid thermometer inside the unit both read 45F at the time of inspection, yet they continued to store food in it. This chicken was in the unit overnight and discarded at the time of the inspection.

Photo #4 - Medicine improperly stored on the shelf above the food.