HERITAGE SPRINGS COMMUNITY ASC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line-salmon (44F - Cold Holding); trout (45F - Cold Holding); shredded cheese (46F - Cold Holding); canned artichoke (46F - Cold Holding); fresh mozzarella (45F - Cold Holding); all moved to walk in cooler. Temperatures not taken today.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in middle of cook line, operator cleaned Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm for dish machine, establishment using dish machine at time of inspection, directed manager to stop using dish machine to sanitize dishes and set up three compartment sink to sanitize dishes, quaternary sanitizer sink atn200ppm Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put beard guard on did not change gloves or wash hands, discussed proper hand washing with manager Corrective Action Taken Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on soiled dry towel then engaged in preparing food touching clean utensils without washing hands or changing gloves Discussed proper hand washing with manager Corrective Action Taken Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee put cut lemon on top of cooked fish with bare hands to be served to a customer, discussed the importance of no bare hand contact with ready to eat food with employee, employee discarded lemon Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers above cooked potatoes in walk in cooler, raw burgers moved to bottom shelf on rack Corrected On-Site Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check sanitizer at dish machine Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, ice buckets inverted Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating on expo line Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, tongs removed Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Oven soiled on cook line Warning

Basic - Soiled dry wiping cloth in use. Soiled dry towels being used on cook line, soiled towels removed Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with chlorine sanitizing solution at 0 ppm. Operator contacted service company to come out and repair machine. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Heavy Cream (50F - Cold Holding) in bar area in reach-in cooler with wine with Ambient Air Temperature of reach-in cooler at 48F. Operator discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Heavy Cream (50F - Cold Holding) in bar area in reach-in cooler with wine with Ambient Air Temperature of reach-in cooler at 48F. Operator discarded. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Vegetable Soup (130F - Hot Holding) in holding unit near kitchen entrance. Operator stated the soup had been in unit for less than 30 minutes. Operator turned up unit. Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream in wait station and in bar reach-in coolers opened for more than 24 hours without a date mark. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salmon (51F - Cold Holding); scallops (50F - Cold Holding); raw bacon (51F - Cold Holding); pepper jack (49F - Cold Holding); shrimp (51F - Cold Holding); cut tomato (49F - Cold Holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (51F - Cold Holding); scallops (50F - Cold Holding); raw bacon (51F - Cold Holding); pepper jack (49F - Cold Holding); shrimp (51F - Cold Holding); cut tomato (49F - Cold Holding). Food items where discarded by operator, See stop sale Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Bar

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. My walk in cooler and in dry storage. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer operator will set up sanitation in 3 compartment sink until repairs are made. Warning

Basic - Employee eating in a food preparation or other restricted area. Drinks above clean prep areas Warning

Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen and large build up of debris in bar area. Warning

Basic - Floors not maintained smooth and durable. Large pits in floors in kitchen. Warning

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. On hot line Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Dented/rusted cans present. See stop sale. Can of beets Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cod (51F - Cold Holding); salmon (50F - Cold Holding); shrimp (50F - Cold Holding); duck (49F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cod (51F - Cold Holding); salmon (50F - Cold Holding); shrimp (50F - Cold Holding); duck (49F - Cold Holding) see stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in cooler on hot line and service area Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen area Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on and started handling clean dishes without washing hands Employee put gloves on and started putting bread in basket without washing hands Warning - From follow-up inspection 2022-03-11: Dish washer put gloves on without washing hands first Admin Complaint

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rinsing dirty dishes then handled clean dishes without washing hands Warning - From follow-up inspection 2022-03-11: Employee put dirty dishes in dish area then took a clean plate of food to a table without washing hands Admin Complaint

High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 6 seconds Warning - From follow-up inspection 2022-03-11: Employee rubbed hands together for 8 seconds Admin Complaint

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees working in food prep put beard guards on did not wash hands then started handling food Warning - From follow-up inspection 2022-03-11: Employee put hair up in a ponytail then served chips to a table Admin Complaint

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting chips in basket with bare hands to serve to table Warning - From follow-up inspection 2022-03-11: Employee handled chips with bare hands Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee asked with cold water,water temperature 76F Warning - From follow-up inspection 2022-03-11: Employee turned only the cold water on, water temperature 75 Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (68F - Cold Holding), sitting on speed rack next to oven, manager stated he pulled it from walk in cooler about 20 minutes ago, salmon (51F - Cold Holding), salmon (51F - Cold Holding); salmon cakes (53F - Cold Holding); cod (52F - Cold Holding); shrimp (56F - Cold Holding); bruschetta (55F - Cold Holding) in reach in cooler on cook line Warning - From follow-up inspection 2022-03-11: Shrimp 49 Diced tomatoes 57 Sliced tomatoes 56 Coleslaw 56 in top rail of reach in cooler on cook line across from oven, stop sale issued, manager voluntarily discarded other items on top rail of reach in cooler Salmon 45 Cod 45 in bottom of reach in cooler on cook line across from oven manager removed salmon and cod from reach in cooler and put in walk in cooler Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Soda gun at bar Repeat Violation Warning - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning - From follow-up inspection 2022-03-11: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on and started handling clean dishes without washing hands Employee put gloves on and started putting bread in basket without washing hands Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rinsing dirty dishes then handled clean dishes without washing hands Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 6 seconds Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees working in food prep put beard guards on did not wash hands then started handling food Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting chips in basket with bare hands to serve to table Warning

High Priority - Employee washed hands with cold water. Employee asked with cold water,water temperature 76F Warning

High Priority - Employee washed hands with no soap. Server washed hands with no soap Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched rim of cup then handled clean pans without changing gloves Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (68F - Cold Holding), sitting on speed rack next to oven, manager stated he pulled it from walk in cooler about 20 minutes ago, salmon (51F - Cold Holding), salmon (51F - Cold Holding); salmon cakes (53F - Cold Holding); cod (52F - Cold Holding); shrimp (56F - Cold Holding); bruschetta (55F - Cold Holding) in reach in cooler on cook line Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (91F - Hot Holding), chef put back on grill to reheat Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Soda gun at bar Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand sink in prep area Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by door in kitchen next to reach in cooler Repeat Violation Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided chef with DBPR Form HR 5030-081, he printed and posted sign Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at 0ppm. Chef set up 3 compartment sink to sanitize dishes Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf above reach in cooler and prep table Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning

Basic - Food stored on floor. Case of bread on floor in walk in freezer, chef put bread on shelf Corrected On-Site Warning