Barnsley Resort- Woodland Grill

Observed potentially hazardous TCS food (cut leafy greens) held past it's 7 day expiration (date marked for 2/27-2/5). CA: TCS foods and foods requiring a date mark shall not be held past the 7 days COS: PIC discarded container of greens

Observed several pieces of fish stored in walk-in cooler completely thawed still in ROP packing

CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: Fish thawed inappropriately is discarded

Observed single use articles being used as scoops in dry food containers (flour). CA: Single use articles are not to be re-used or stored in food containers. COS: Single use items were discarded. Discussed single use items and proper scoops and storage of scoops in containers.

Observed employee drink shaker bottle sitting on prep top counter. CA: Discussed with PIC employee personal drinks required to be stored in single service cup with lid and straw and stored to prevent contamination when in food prep/storage areas

Observed potentially hazardous TCS foods in both reach-in prep coolers on the cook line and in the ice bath improperly cold holding above 41F (See temp log). CA: Discussed with PIC. Foods in the first prep cooler and all items in the ice bath were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool. All foods in the second reach-in prep cooler were out of temp for more than 4 hours and were discarded. Discussed proper set up and maintenance of an ice bath; prep cooler will not be used for cold holding food until it is repaired/replaced and re-checked by the health dept.

Observed potentially hazardous TCS food (Fried chicken) hot holding below 135F under a heat lamp (See temp log). CA: PIC chose to discard.

Observed potentially hazardous foods stored in the top portion of the prep cooler held under time as a public health control with food held past the 4 hour marked time; start time on the label was 8:04am. Food should have been discarded at 12:04pm and at 2:00pm it was still being served. All foods were out of temperature. CA: PIC discarded food. Discussed requirements for foods on TPHC (facility needs to submit a written procedure, each TCS item needs a time label, food must be 41F or below at the start of the time procedure, food must be discarded after 4 hours).

Observed no measurable sanitizer (0ppm chlorine on inspector test strip) in the chemical sanitation dish machine at the bar. CA: Discussed with PIC. Dishes currently in the machine will be re-sanitized and the dish machine will not be used until it is serviced and re-checked by the health department.

Observed potentially hazardous TCS food (sliced swiss cheese) held past it's 7 day expiration; cheese was labeled 7/7-7/12 and had significant blue/green mold like growth covering it. CA: Cheese was discarded.

Observed several dry wiping cloths throughout the kitchen used to wipe down food prep surfaces, wipe gloved hands, and store in-use utensils. CA: Discussed with PIC. Dry towels can be used for handling hot pans and equipment. Otherwise they should be stored within sanitizer buckets.

Observed significant live fly activity in the kitchen area; flies are landing on food prep surfaces and clean dishes. CA: Discussed with PIC. Frequency of pest control treatment in the kitchen will be increased.

Observed cooked chorizo tightly sealed in a prep cooler across from the grill line at 69 degrees Fahrenheit. CA: Discussed with PIC. Chorizo was prepped earlier that morning, was temperature checked by an employee and had cooled to 75F, then a cover was added to the container and it was moved to the prep cooler and did not received another temperature check. PIC chose to discard. Discussed approved methods of cooling and ensuring food reaches 70F within 2 hours and 41F within 4.

Observed PIC handle personal cell phone then handle clean pans of food without washing hands. CA: Discussed with PIC. PIC washed hands.

Observed potentially hazardous TCS foods (cooked pasta, pickled raw chicken, pasta sauce, blanched broccolini, peppercorn sauce, alfredo sauce, coleslaw, sliced pepperjack, sliced cheddar, cut lettuce, pico de gallo, raw chicken) improperly cold holding above 41F in multiple prep and reach-in coolers(see temp log). CA: Discussed with PIC. Foods out of temperature for more than 4 hours were discarded. Foods out of temp for less than 4 hours were moved to the walk-in cooler or ice bath to rapidly cool.

Observed person-in-charge not ensuring compliance with multiple foodborne illness risk factors and unable to demonstrate sufficient food safety knowledge as it related to the operations of the facility. CA: all employees need to be properly trained or retrained.

Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CFSM unable to assess the training needs of food service employees. CA: Persons in charge, managers or CFSM must be properly trained or retrained. CFSM certificate must be publicly displayed.

Observed hand washing sink in the dish room blocked with mop/mop bucket and inaccessible. After correcting it was blocked and made inaccessible a second time later in the inspection. CA: Discussed with PIC. Hand sinks must always be made accessible and used for hand washing only.

Observed multiple uncovered pans of food in coolers and freezers; observed a dead insect in and uncovered pan of frozen hashbrowns. CA: PIC discarded hashbrowns. Remaining food was covered.

Observed no measurable sanitizer (0ppm chlorine on inspector test strip) in chemical dish machine in the main kitchen or at the bar dish machine. CA: PIC had onsite maintenance service the dish machines during the inspection.

Observed multiple Time and Temperature Control for Safety foods that were held past their 7 day expiration (pico de gallo prepped 3/19, salmon dip prepped 3/14, Caesar dressing prepped 3/17, tomato paste prepped 3/19, chimichurri sauce prepped 3/14, ranch dressing prepped 3/15, chili prepped 3/19; inspection date 3/27). CA: Discussed with PIC. Expired food was discarded. Discussed ensuring that old date labels are removed upon cleaning/sanitizing dishes.

<b>REPEAT:</b> Observed no sanitizer present in chemical dish machine in main kitchen (0ppm chlorine on inspector test strip); an employee replaced the chlorine sanitizer with quaternary ammonia sanitizer (quaternary ammonia cannot be used on dish machines). CA: PIC had onsite maintenance service the machine and replace the quaternary ammonia with the correct chlorine sanitizer.

<b>REPEAT:</b> Observed multiple Time and Temperature Control for Safety (TCS) foods held overnight in coolers throughout the facility not date marked: cream, cooked pasta, tomato sauce, garlic paste, salsa. CA: Instructed PIC that TCS foods held overnight must be labelled with a day prepped/opened or a discard date, not to exceed 6 days past being opened/prepped. PIC immediately had an employee label the food items.

Observed multiple containers of TCS foods cooling tightly covered in facility: grilled chicken in the walk in cooler and sliced tomatoes in the grill reach in cooler; also observed cooked and cooling grilled chicken held at room temperature to be used in chicken salad. CA: Instructed PIC that foods in cooling cannot be covered or tightly wrapped and to have the employee quickly finish the chicken salad so that the chicken could properly cool in the walk in cooler. PIC immediately uncovered the grilled chicken and sliced tomatoes.

<b>REPEAT:</b> Observed dishes stacked wet in clean dish area. CA: Discussed with PIC that all dishes/utensils/equipment that have been cleaned and sanitized need to air dry before being stacked or used.

Observed employee drinks (coffee and water) stored on prep surfaces throughout facility. CA: PIC immediately discarded the drinks.