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4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed facility storing raw steak and seafood above produce and ready to eat sauces in the walk in cooler. Observed facility storing raw pooled eggs above washed and cut vegetables in walk in cooler. // 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: Food items reorganized according to internal cook temperature. //
4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
**3rd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
14A: .04(4)(k)Observed several in use utensils stored in still water with a temperature less than 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: In use utensils were taken to the dish machine to be washed, rinsed, and sanitized.
14B: .05(10)(e) 1,2,4Observed multiple containers stored as clean, stacked when still wet. // After cleaning and sanitizing, equipment and utensils:
1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) **THIRD CONSECUTIVE ROUTINE VIOLATION**
Corrective Actions: Containers were separated and allowed to air dry. //
NOTE: All cold holding and hot holding temperatures in compliance.
NOTE: Facility uses flavored syrups for drinks.
NOTE: Recommended storing cold noodles on a 4 hour time control after cooking. Time control procedures reviewed and provided.
NOTE: Per person in charge, facility is in the process of relocating and remodeling their mop sink. All remodels and relocations must stop until facility applies for a remodel with Gwinnett County's Environmental Health Department by 5/4/23 or food service permit will be SUSPENDED.**
NOTE: An informal follow up will occur on 5/4/23.