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1-2A: .03(2)(a)-(l), (n)Due to today's unsatisfactory score, the person in charge is not practicing active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
2-1B: .03(5)(c)Observed employee go from handling phone to putting on gloves and handling raw meat without washing hands in between. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Hands were washed and gloves were changed.
2-2A: .03(2)(m)Person in charge does not have signed employee agreements in facility. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
2-2D: .03(5)(d)Observed items placed in hand sink for storage. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Items were removed.
2-2D: .06(2)(c)Front hand wash sink did not have hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
Corrective Actions: Hot water was turned on.
2-2D: .07(3)(b)No paper towels were at the back hand sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towels were placed at the back hand sink.
2-2D: .07(3)(a)No soap was at the front hand sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Soap was placed in the hand sink.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed peppers over ready to eat food in cooler. Observed raw pork over ready to eat lunch meat in freezer. Observed chicken being prepped over ready to eat items. Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, 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) 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 food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Items were moved to correct locations.
4-2B: .05(6)(n)Observed warewashing machine with 0ppm chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)
Corrective Actions: Facility switched to manual warewashing.
4-2B: .05(7)(a)1Observed black buildup in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Ice machine was cleaned.
10D: .04(4)(d)Observed various powder (flour, cornstarch, sugar) in containers without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Labels were added to containers.
11C: .04(6)(c)Observed improper thawing methods (thawing at room temperature) used. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Items thawing were placed in cooler.
11D: .05(3)(g)Thermometer that facility uses is only suited for thick foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)
Note: all hot-holding and cold-holding in compliance unless noted otherwise.
Note: facility uses additives such as flavorings, extracts, and dyes.
Note: a follow up inspection will occur within 10 days. Correct all violations or permit may be suspended.
Note: a required additional routine will occur within the next 12 months.
Questions/comments? 770-963-5132 or gnrhealth.com