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1-2A: .03(2)(a)-(l), (n)Due to today's unsatisfactory score, the person-in-charge was not able to demonstrate active managerial control in the facility. **SECOND CONSECUTIVE VIOLATION** 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)
1-2B: .03(3)(c)Facility's CFSM does not have certificate posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)
2-2D: .07(3)(b)Hand sink closest to three-compartment sink in kitchen does not have paper towels. **SECOND CONSECUTIVE VIOLATION** 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 hand sink.
3-1C: .04(3)(e)Observed multiple cans with dents along the hermetic seals. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf)
Corrective Actions: Cans were segregated to be returned.
4-2B: .05(7)(c)Observed multiple microwaves in facility with significant buildup inside. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. (C)
6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temp log). **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were discarded.
6-2: .04(6)(g)Observed multiple commercially packaged ready-to-eat foods (sliced cheese and liquid egg) opened more than 24 hours ago without date marks on them. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which
the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf)
Corrective Actions: Items were datemarked.
8-2B: .07(6)(c)Observed lighters stored above oven and microwave in kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P)
Corrective Actions: Lighters were moved to proper storage location.
12B: .03(5)(g)Observed person-in-charge handling food with Apple watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Watch was removed.
12B: .03(5)(i)Observed employee handling food and clean dishes in satellite kitchen without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: Employee put on hair restraint.
12C: .04(4)(m)Observed multiple sanitizer buckets on floor in facility. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C)
Corrective Actions: Sanitizer buckets were removed from floor.
12C: .04(4)(m)Observed wiping cloths being stored in sanitizer with too low of a concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: Sanitizer was remade.
13A: .02(1)(c)2Facility does not have choking poster posted in dining room. The choking poster shall be posted in a conspicuous place approved by the department - in public view.
Corrective Actions: Choking poster was provided.
13B: .02(1)(c)2Facility does not have "No smoking" poster posted at entrance of dining room. Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)
Corrective Actions: Smoking poster was provided.
14B: .05(10)(e) 1,2,4Observed multiple plates being stored with food-contact surface exposed. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
15B: .05(3)(h),(i)Facility does not have proper test strips for either dish machine or sanitizer provided at three-compartment sink. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)
15C: .05(7)(a)2,3Observed multiple mugs and a food pan with sticker residue on non food-contact surface. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: Sticker residue was removed; dishes were recleaned and sanitized.
17D: .07(4)(b)Observed employee phone, chargers, and speakers on prep tables in kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Items were moved to proper storage locations.
Note: Permit has been suspended due to two consecutive unsatisfactory scores on routine inspections.
Note: Permit has been reinstated after onsite training.
Note: A follow-up inspection will occur on or before 02/02/2024. Correct violations or permit will be suspended.
Note: Three or more consecutive repeat violations on routine inspections will occur in a permit suspension.
Note: A required additional routine inspection will occur on or before 01/25/2025.
Note: All cold-holding and hot-holding in compliance unless noted otherwise.
Note: Facility uses additives such as vanilla and lemon extract.
Questions/comments? 770-963-5132 or gnrhealth.com