| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Observed buttermilk, sausage gravy, shredded cooked potatoes, cottage cheese, milk, and mashed potatoes with an internal temperature between 47-49 °F for over 6 hours in the WIC. Maintain cold potentially hazardous foods at or below 41°F Action Taken: PIC discarded the noted items.  |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repeat (X3) The seal on the WIC door was torn. The WIC was maintaining an ambient temperature of 49F with stored TCF foods having internal temperatures between 48-49F. Move all TCF foods to a working cooler to bring the internal temperatures back down to 41F or lower within 1 hour. No TCF foods are to be stored in the WIC until an inspector has cleared the WIC for use. Maintain equipment in good repair. Correct By: 10-Nov-2023 |
| 6-101.11 / SURFACE CHARACTERISTICS - FLOORS, WALLS, CEILINGS Core Item Repeat (X2) Observed missing ceiling tiles throughout the kitchen and waitress area. Provide materials for floors, walls, and ceiling surfaces that are nonabsorbent for areas subject to flushing or spray cleaning methods. Correct By: 02-Dec-2023 |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Repeat Corrected During Inspection (X4) Observed no soap available at the dishwashing handsink. Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: PIC placed hand drying provisions at each handsink. Action Taken: PIC provided hand soap for the dishwashing handsink. |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Repeat Corrected During Inspection (X4) Observed no hand drying provisions at the dishwashing and waitress handsinks. The hand drying provisions at the other handsinks, including restroom handsinks, in the facility were unused when the inspector arrived at 1pm. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: PIC provided hand drying provisions for each handsink. |
| 6-501.14 / CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION Core Item Repeat (X3) Observed excessive dust and debris build-up on the duct vents in the kitchen. Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination. Correct By: 02-Dec-2023 |
| The following violation(s) have been corrected since the last inspection. |
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| 3-305.11/FOOD STORAGE (Repeat X2) Observed boxes of food stored on the floor in the WIC, WIF, and dry storage area. Store all food items 6 inches above the floor. Correct By: 04-Oct-2023 Action Taken: PIC removed all food items at least 6 inches from the floor. |
| 6-501.111 (C)/CONTROLLING PESTS Observed multiple flies throughout the kitchen and dry storage area.. Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Correct By: 27-Sep-2023 Action Taken: No flies were observed throughout the facility. |
| 5-205.11/USING A HANDWASHING SINK Observed detergent and a sponge stored in the dishwashing handsink. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Correct By: 20-Sep-2023 Action Taken: No items were stored in the handwashing sinks. |
| Comments |
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| This is a folllow-up inspection. The WIC of the facility shall not be used for any TCF foods until proper repairs have been conducted and an inspector has approved the reuse of the WIC. Due to non-compliance with the GCHD enforcement protocol, an informal hearing will be scheduled. Priority and Priority Foundation violations discussed in the office conference were not corrected. The notification of the date and time of the informal hearing will be hand delivered to the facility. |