Barnsley Resort - The Georgian Hall

Observed reheated corn chowder that did not reach 165F prior to being hot held. Corn chowder was reheated on the stove (initial reheat temp was 45F) and was moved to the warming cabinet for hot holding 20 minutes later and was at 129F. CA: Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temp of at least 165F for 15 seconds. COS: Corn chowder was moved back to the stove to rapidly reheat.

Observed employee personal drink in an opened water bottle stored on a food prep counter. CA: Employee personal drinks in the kitchen shall be in a single-use cup with a lid and straw and handled/stored to prevent contamination. COS: Bottled water was removed.

Observed no paper towels stocked at the front kitchen hand wash sink and the hand wash sink in the dish area. CA: Each hand washing sink shall be provided with an approved means of drying hands. COS: Paper towel rolls were moved to the hand sinks.

Observed hand wash sink in the dish area with racks stored in front of it, and mop bucket stored so that it was blocking the foot petal used for turning on the water. Observed food debris in the basin of the hand wash sink. CA: Sinks designated for hand washing shall remain accessible at all times and used for hand washing only. COS: Sink was made accessible.

Observed made-in house TCS foods and opened container of commercial TCS food prepared/opened longer than 24 hours bearing no date label to indicate expiration (opened container of half and half, pico de gallo, house made chow chow, cooked roast beef). CA: Refrigerated, ready-to-eat TCS food prepared in the facility and refrigerated, ready-to-eat TCS foods prepared and packaged by a food processing plant shall be clearly marked to indicate the date by which food shall be consumed or discarded, not to exceed 7 days after prep/opening. COS: PIC discarded all undated foods.

Observed multiple containers of house made/cooked TCS foods held past their labelled expiration dates (mustard tomato coulie 1/14, chicken stock 1/21, cooked chicken sausage 1/19, cooked BBQ pork 1/22). CA: TCS foods requiring date marking shall be discarded if it exceeds 7 days. COS: PIC discarded expired foods.

Observed severely dented can of tomatoes stored with products intended to be used on dry storage shelving. CA: Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants COS: Chef removed can and placed in discard pile

Observed blade of can opener with excessive build up. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: CFSM took can opener to dish pit to be cleaned

Observed employees with facial hair longer than 1/2" prepping food with no beard guard. CA: Discussed with PIC. Employees put on beard guard.

Observed clean dishes stacked wet. CA: Discussed with PIC. Dishes must be air dried prior to use or stacking.

Observed multiple Time and Temperature Control for Safety foods not cold held ≤41°F: cart filled with prepared salad items was stored at room temperature in front of the ovens: lettuce 62°F, marinated tomato salad 62°F, quinoa salad 62°F, balsamic dressing 63°F; see temps. Per employees, the cart was filled with prepared items 10-15 minutes prior and would be left there for another hour until it was served. CA: Instructed PIC and employees that TCS foods cannot be left out of refrigeration for any length of time; TCS foods must be cold held ≤41°F OR placed on Time as a Public Health Control. The cart was immediately moved to the walk in cooler to cool down.

Observed multiple hand wash sinks throughout kitchen and prep areas blocked by equipment inside/on the sink and equipment/carts in front of and around the sinks. CA: Instructed PIC that all hand wash sinks must be stocked and accessible at all times. PIC immediately unblocked the sinks.

Observed multiple pans of food stored uncovered in the warmer cabinet. CA: Instructed PIC that all foods in storage must be kept covered when not in use. PIC immediately moved the foods to containers with lids.

Observed final sanitizing rinse in heat sanitizing dish machine not at temperature sufficient to sanitize dishes. CA: Instructed PIC to have the machine repaired; all dishes must be sanitized in a chemical sanitizer bath at the 3 compartment sink until the dish machine is repaired and verified to be sanitizing correctly. <b>Health Department must verify machine is working before it is put back in service.</b>

Observed bulk ice machine lid not cleaned at a frequency necessary to maintain food contact surfaces clean to sight and touch. CA: Instructed PIC to increase the cleaning frequency of the ice machine lid.

Observed multiple food containers stored in the walk in cooler with preparation dates >7 days prior: cooked ribs 3/17/2024, macaroni and cheese 3/13/2024, bacon jam 2/27/2024. CA: PIC immediately discarded the out of date foods. Discussed with PIC about when foods must be date marked and how to handle date marking foods that are frozen for use later.