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1-2A: .03(2)(a)-(l), (n)Person in charge not practicing active managerial control (improper cold holding, improper storage and separation, improper use of time control). 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)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Multiple public health interventions were made during inspection.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in the walk in cooler and prep line cooler (raw seafood stored over biscuit dough, raw bacon stored over pickles, raw salmon stored over margarine, unwashed produce stored over raisin bread, raw chicken stored over raw beef, and raw shelled eggs stored over ready to eat hash browns). 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: Foods were properly stored and separated.
6-1A: .04(6)(f)Multiple TCS foods cold holding greater than 41F for more than 4 hours in the walk in cooler (see temperature log). Per CFSM, some foods had just been purchased and not delivered under refrigeration. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
**3rd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Foods discarded. Discussed with CFSM that all TCS foods, whether delivered by food distribution company or purchased at the store, must be delivered at 41F or less.
6-1D: .04(6)(i)Raw shelled eggs stored on a 4 hour time control and not marked with a start or discard time. When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Per CFSM, raw shelled eggs had been on time control for less than 4 hours. Raw shelled eggs were marked with a start and discard time.
8-2B: .07(6)(c)At time of inspection, observed a gallon of bleach stored on the prep table above single use items, observed chlorine sanitizer spray bottle stored on top of the chest freezer, observed hand sanitizer stored over the prep line cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Chemicals were relocated.
8-2B: .07(6)(g)Sole chlorine sanitizer spray bottle at a concentration greater than 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Chlorine sanitizer diluted to a concentration of 50-100ppm.
10D: .04(4)(d)Observed several seasonings and oils removed from the original container and not labeled. Foods removed from the original container that are not easily identifiable must be labeled by 7/30/22. 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)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
11A: .05(3)(a)Facility does not have adequate refrigeration (ambient air temperature of the walk in cooler and top and bottom portions of the prep line cooler). Facility only has 2 chest freezers that are working properly. Food service permit is SUSPENDED until violation is corrected. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf)
NOtE: All cold holding and hot holding temperatures in compliance, unless noted.
NOtE: Facility uses imitation vanilla extract.
NOtE: Ensure dishes are not stacked when wet.
NOtE: Ensure TCS foods are thawed under refrigeration.
NOtE: The consumer advisory and the reminder statement on the menu are now in CAPITAL letters.
NOtE: A follow up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will occur within the next 12 months.
NOtE: Today’s inspection is a required additional routine inspection. Facility will receive a routine inspection by 12/31/2022.
**Food service permit SUSPENDED due to facility having inadequate refrigeration and 3 consecutive REPEAT violations on a routine inspection for improper cold holding [6-1A Violation of Code .04(6)(f)]. On site training performed in proper cold holding performed.**
**Food service permit will remain SUSPENDED until facility has adequate refrigeration and it is confirmed by the health authority.**
**Failure to comply will result in a citation.**