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4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. Unwashed lettuce stored above dressing in the reach-in cooler. 2. Raw ground beef above raw fish in the 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.
4-1A: .04(4)(n)1Employee handled raw beef then cooking utensils without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Employee washed hands. Equipment sanitized. Lettuce relocated to bottom of cooler.
4-2B: .05(7)(b)Interior of ice machine with slime-like build up (top area and bottom bin around ice chute). Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)
6-1C: .04(6)(d)Chicken cooling four hours temped 93F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: The food was discarded.
6-1D: .04(6)(i)Observed chicken wings were not marked with start and 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)
10D: .04(7)(b)Pangasius listed as catfish on menu. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C)
11A: .05(3)(a)The temperature of the rice decreased one degree without hour and is in deep containers. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans; (Pf)
(ii) Separating the food into smaller or thinner portions; (Pf)
(iii) Using rapid cooling equipment; (Pf)
(iv) Stirring the food in a container placed in an ice water bath; (Pf)
(v) Using containers that facilitate heat transfer; (Pf)
(vi) Adding ice as an ingredient; (Pf) or
(vii) Other effective methods. (Pf)
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: The containers placed on ice baths.
17A: .06(2)(h)Owner has dining tables and the toilet rooms are unavailable to customers. In all establishments with dining facilities on the premises patrons' toilet facilities, shall be provided on or within 200 feet of the premises. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas. (C)
17C: .07(5)(a),(b)1,2,3Accumulation of debris on ceiling tiles. 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)
17C: .07(2)(a)Flooring missing in the back area. See our application for approved materials. If different materials will be installed, a remodel application must be submitted and approved by our office. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) and
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)
A follow-up inspection within 10 days. A new score will be generated.
All cold and hot holding in compliance unless otherwise noted
All frozen foods frozen solid.
Questions www.gnrhealth.com 770.963.5132
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