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1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control of facility (improper cold holding, improper hot holding, food contact surfaces not being sanitized properly). 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)
Corrective Actions: Multiple public health interventions made during inspection.
1-2B: .03(3)(a)Per person in charge, the CFSM certificate posted on display is for a worker who no longer works at the facility. Per person in charge, the CFSM stopped working at facility more than 60 days ago. Facility does not have a current certified food safety manager. Facility must have a current CFSM and certificate must be posted by 5/13/22 or food service permit will be SUSPENDED until violation is corrected. A food service establishment will have sixty days from the date of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM. (Pf)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
2-2A: .03(2)(m)Person in charge could not locate the signed employee health policy agreements. Per person in charge, 3 of the 4 employees on site are new and they have not reviewed or signed the employee health policy agreement. 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)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Employee health policy agreement provided.
4-2B: .05(6)(n)Employee washing and sanitizing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. 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: Chlorine sanitizer bucket at the dish machine was replaced but was still not dispensing sanitizer properly. Chlorine sanitizer was made at the 3 compartment sink to a concentration of 50-100ppm and dishes were rewashed in the dish machine and sanitized at the 3 compartment sink. Facility may only use the dish machine for washing dishes and must sanitize dishes at the 3 compartment sink until the dish machine is dispensing a chlorine sanitizer concentration of 50-100ppm.
6-1A: .04(6)(f)Multiple TCS foods cold holding improperly (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in freezer.
6-1B: .04(6)(f)Non crispy bacon (cooked from a raw state) and peach cobbler in the hot hold until hot holding less than 135F for less than 2 hours. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Cook reheated the bacon to 165F and decided to discard peach cobbler.
8-2B: .07(6)(c)At time of inspection, observed 3 chemical spray bottles stored above and with single use items on the metal shelf in the front service area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: Chemical spray bottles were relocated to the chemical storage area.
10D: .04(4)(d)Observed several containers and bottles of seasonings and oils removed from the original container and not labeled. 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: Containers and bottles of seasonings and oils were labeled.
15A: .05(6)(a)The ambient air temperatures of the top and bottom portions of the prep line cooler are greater than 41F. Observed ice build up inside the chest freezer and ice build up on the fans in the walk in freezer. Ice build up must be removed. Equipment must be maintained in good repair and proper adjustment.
17C: .07(5)(a),(b)1,2,3Observed lots of food debris on the floors in the kitchen, walk in cooler, and walk in freezer. Observed debris on the walls near the water heater. The listed areas must be cleaned. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
17D: .07(4)(b)At time of inspection, observed an employee cell phone and 2 employee drinks (single use cup with no lid or straw) stored on the shelf above the prep line cooler and prep table. Employee items must be stored in a designated area.
Corrective Actions: Employee drinks discarded and employee cell phone relocated.
18: .07(5)(k)Observed 3-4 fruit flies in the kitchen (near the trash can in front of kitchen). Facility must contact pest control and have facility treated for fruit flies. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)
NOtE: All cold holding and hot holding temperatures in compliance, unless noted.
NOtE: Facility uses imitation vanilla extract.
NOTE: Ensure the consumer advisory and reminder statement on the menu is in CAPITAL LETTERS.
NOtE: The walk in cooler floor must be repaired so that it is smooth and easily cleanable. The floor is currently rising up in a pyramid form due to crack in floor.
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.
**2nd consecutive REPEAT violation on a routine inspection for 1-2B, 2-2A, and 6-1A. 3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**
Questions? Call 770-963-5132 or visit www.gnrhealth.com.