Observations & Corrective Actions

3-101.11 VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:* a bag of potatoes located on the roller cart show signs of spoilage, including having mold, being mushy and shriveled and releasing a fragrance of being rotten.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall be safe, unadulterated and honestly presented. **When spoilage changes the characteristics including fragrance, taste, texture and appearance, the food is unfit for consumption.

3-403.11 VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:**a container of corn/shrimp chowder was placed in the warmer approximately 40 minutes prior to the inspection. The observed temperature was 68F. The steam table was turned up and checked again at the end of the inspection (approximately 1.5hours from the time it was pulled out and was at 110F). The person in charge was unaware of the reheating time/temperature requirements and did not have a probe thermometer to verify that reheating procedures could be met.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 135°F. Action Taken: the operator moved the soup to the stove and heated it 165F to ensure it would meet the temperature requirements. We discussed the reheating procedures and recommended that the stove be used to properly reheat in the soup until a system is in place to verify the steam table could meet the reheating requirements for food.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: **date marking is inconsistent throughout the kitchen specifically, a carton of milk had two dates 4/5 and 4/6; no date mark on sliced honey ham; no date mark on a tray of pork BBQ and a container of salsa date marked 3/22.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.

4-302.12 VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:**the person in charge was unable to locate a thermometer that could be used to test the corn/shrimp chowder.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a scale appropriate to the intended range of use shall be provided to take internal food temperatures. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.

3-305.11 VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:** An open bag of flour is not stored in a water-tight or pest-proof container.
Corrective Actions: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; and 3) At least 6 inches above the floor.

6-501.11 VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:**damaged and missing floor tiles under the sink, the warewasher and throughout the main kitchen.
Corrective Actions: REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

6-501.12 VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically: ** A large quantity of food debris was observed in the floor drain basins in the warewashing area. The build-up is producing a foul odor.
Corrective Actions: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.