AMSTAR 16-MACON

EHS observed spillage under prep top splash guard and food debris. EHS also observed food debris in REF under prep top. PIC informed EHS that facility had a pretty busy weekend and hasn't had time to clean up. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC is to clean prep top cooler. This must be corrected by 1/8/25

EHS observed ice build up in reach in freeze. PIC stated that there hasn't been any issues with the freezer.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have ice build up removed. This must be corrected by 1/8/25

Observed facility hot holding cheese at 126 degrees. Cheese is pre-packaged cheese and can be held at room temp. PIC informed EHS that general manager was sending over information that cheese can be held at any temp.

f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above

Facility did not provide information. EHS informed PIC that if customer wants cheese hot that time. PIC tossed the cheese. This was COS

EHS observed hand sink on far right sided near popcorn and icee machine without paper towels

(b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

PIC placed paper towels at hand sink. This was COS.

EHS observed spillage under prep top splash guard and food debris. EHS also observed food debris in REF under prep top. PIC informed EHS that facility had a pretty busy weekend and hasn't had time to clean up. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC is to clean prep top cooler. This must be corrected by 08/01/24

EHS observed spillage under drink icee machine on the far left counter near pizza oven

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have all counter tops cleaned at frequency to avoid build up. This must be corrected by 08/01/24

EHS observed spillage and food debris on cubby/storage shelves where all equipment is stored upon

(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC is to wipe down and clean cubbys. This must be corrected by 08/01/24

EHS observed counter tops under hot holding warmer unit with spillage.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have counter tops cleaned. This must be corrected by 08/01/24

EHS observed nacho cheese in the dispenser on top of another bag of cheese with temperatures of 120F; nacho cheese bags (x8) in the nacho chip warmer at temperatures of 120-124F. Per PIC, the heating element went out on the heating unit and it is waiting to be repaired/replaced. h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, 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 temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P

5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.

EHS informed PIC that the facility will have to discontinue the sale of nachos with cheese sauce and chili because they are unable to reheat the product correctly as the unit only heats to 120F or utilize one cheese dispenser for reheating product. EHS will follow-up of equipment repairs/replacement.

Observed drink lids stored with the food contact surface exposed in the front food service area. e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

EHS informed PIC of the need to invert the lids.

Observed no hot water (71F) in the left side hall women's restrooms(only at the 4 main handsinks; handicap stall has hot water). (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Per PIC, the water temperature had to be turned down on the Handicap sink which turned down the water on the self-metered handsinks. PIC has the plumber on-site to address the issue.

Observed facility's need to clean behind the ice machine and on the front menu boards. clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf EHS informed PIC of the need to clean.