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1-2A: .03(2)(a)-(l), (n)Due to today's unsatisfactory score, person in charge is not demonstrating active managerial control.// 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)
2-1B: .03(5)(c)Employee changed gloves but did not wash hands between handling raw eggs and ready to eat bread. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Instructed employee to wash hands in addition to glove change between tasks. //
2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (water bottles or coffee cups with no lids and straws) on prep counters and drink storage area. // 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: Drinks were removed from storage area and prep counter. //
4-1A: .04(4)(n)1Observed employee handle trashcan and then return to handling food 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 changed gloves and washed hands before continuing to handle food. //
6-1A: .04(6)(f)Observed multiple stacks of American cheese holding above 41F. See temperature log. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Cheese was discarded. //
8-2B: .07(6)(c)Observed multiple spray chemical cans stored above soda syrups. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: Spray cans were moved away from food items. //
8-2B: .07(6)(b)Observed multiple sanitizer containers and soap containers were not clearly labeled with common English name labels of contents. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Labels were added to product containers. //
10D: .04(4)(d)Observed salt, pepper, margarine, and oil containers used without common English name labels. // 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: Labels were added to food item containers. //
12C: .04(4)(m)Observed wet wiping cloths stored in bottom of upright cooler. // 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: Wet wiping cloths were removed to be cleaned. //
14B: .05(10)(e) 1,2,4Observed multiple cups 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)
Corrective Actions: Cups were rewashed, then separated and allowed to air dry. //
15A: .05(6)(a)Observed prep cooler not in proper adjustment, inadequately holding food inside above 41F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
17A: .07(2)(l)Observed door to men's toilet room without self-closing doors. // Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)
17D: .07(4)(b)Observed multiple employee phones stored on server station on food prep surface. // Areas designated for employee item storage shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Phones were relocated away from food prep station. //
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: This facility uses additives - drink syrups.
A follow-up inspection will be conducted within the next ten calendar days. Correct any uncorrected violations or permit may be suspended.
Two or more consecutive unsatisfactory scores will result in permit suspension.
REMINDER: A required additional routine will be conducted in the next twelve months of the failed routine inspection.
Questions? Visit our website www.gnrhealth.com or call our office 770-963-5132.