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2-2B: .03(5)(j)1&2Observed coffee in a disposable cup without a lid on the prep table located between ware wash station and grill. Observed a open water bottle on the prep table on the end of the kitchen where condiments stored. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Water bottle was discarded. Lid was place on coffee cup; coffee cup was relocated. //
2-2D: .07(3)(a)Observed there was no hand soap available for handwashing sink located at the second kitchen.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: PIC provided hand soap.//
2-2D: .06(2)(o)Observed no paper towels provided for handwashing sink located at the second kitchen downstairs.// 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: PIC provided paper towels.//
2-2D: .06(2)(o)Observed cart blocking hand wash sink by the end of the kitchen. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Cart was relocated. //
3-1D: .04(5)(e)Facility offer's cold smoke salmon for breakfast; facility was not able to provide a destruction letter during this routine inspection.// If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf) //
Corrective Actions: Facility provided EH with agricultural letter cold smoke salmon. //
6-2: .04(6)(g)Observed facility date making TCS foods (slice tomatoes, chopped tomatoes, cooked carrots, butter, ham, slice cheese,, cooked pasta, shredded lettuce, spinach) for 8 days. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Person in charge adjusted date marking labels to included prep date. //
Note: All cold temperatures holding 41oF or below and, all hot holding temperatures holding 135oF or above, unless otherwise noted.
Note: Facility uses food coloring, vanilla extract and flavor syrups as an additive(s).
Note: Facility will placing half and half on time control. Time control procedures were provided on site and completed.
Note: Three consecutive violations may result in a result in a permit suspension.
Questions/Comments please visit www.gnrhealth.com or call 770.963.5132.
Joint inspection with FF.