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4-1A: .04(4)(n)1Observed employee pick up something on the ground with gloved hands and went directly to stir corn (no handwashing and glove change between touching the ground and food prep). In addition, observed another employee touch facemask with gloved hands and directly placed food on a plate. 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: PIC had employee wash hands and change gloves. Food was discarded.
4-2B: .05(7)(a)1Observed a build up of debris inside ice machine and on tea nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 2/24/2023.
6-1B: .04(6)(f)Observed multiple TCS items that were hot holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: PIC discarded items. Time control was suggested as alternative method for compliance.
6-1C: .04(6)(d)Observed mac and cheese that was cooling but will not hit 70F within 2hrs. Cooling Rate:
TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour.
TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: PIC discarded mac and cheese.
10D: .04(4)(d)Observed several working sauce containers that were not labeled with common name. 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: PIC labeled items.
***SECOND REPEAT VIOLATION***
12C: .04(4)(m)Observed wet wiping cloths stored on prep counter upon entry to facility. 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: PIC placed cloths in sanitizer.
14A: .04(4)(k)Observed utensils stored in room temperature water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: PIC cleaned items and placed in a dry pan.
17D: .07(4)(b)Observed employee's personal items stored on prep counter. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)
Corrective Actions: PIC stored items in appropriate area.
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Vanilla and food coloring are used at this facility.
NOTE: Time control procedure given and discussed as an option for front hot holding unit.
NOTE: REPEAT VIOLATIONS MAY RESULT IN PERMIT SUSPENSION (10D: labeling).
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
NOTE: Questions? Please visit www.gnrhealth.com