Cambria - Savannah

Observed no paper towels at the kitchen and bar area handwashing sinks.

RCA: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

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

3. A heated-air hand drying device; or

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

Observed handwashing sink at bar area to have spray bottle and cleaning rags.

CA/COS: Employee removed spray bottle and cleaning rags.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

Observed high-temperature test stickers not available to verify the dish machine’s sanitization cycle.

CA: Instructed PIC to obtain appropriate high-temperature test stickers.

RCA: A test kit or other device that accurately measures the concentration and/or effectiveness of sanitizing solutions shall be provided and used to ensure proper sanitization.

Observed Brussels sprouts stored in a container inside the reach-in cooler of the main kitchen to be withered and to have a black, mold-like substance.

CA/COS: Instructed staff to discard the Brussels sprouts.

Observed cream cheese stored on dry storage racks cold holding above 41°F. Observed shelled eggs stored on top of the microwave cold holding above 41°F.

CA/COS: Instructed staff to discard the cream cheese. Staff advised the shelled eggs were removed from the walk-in for morning prep. Instructed staff to place the eggs inside the reach-in unit to ensure they reach 41°F or below within 4 hours.

Observed ice machine baffles to have black, mold-like buildup.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed two containers of salsa stored in the walk-in cooler with a date marking of 9/25/2024.

CA/COS: Staff discarded the food items.

Observed multiple bottles of unknown sauces stored in the reach-in unit without proper labeling.

RCA: Working containers holding food or ingredients that are removed from their original packaging shall be clearly and legibly labeled with the common name of the food.

Observed high-temperature test stickers not available to verify the dish machine’s sanitization cycle. Observed Sink & Surface sanitizer test strips to be expired as of June 2022.

RCA: A test kit or other device that accurately measures the concentration and/or effectiveness of sanitizing solutions shall be provided and used to ensure proper sanitization.

CA: Instructed PIC to obtain appropriate high-temperature test stickers and replace expired test strips.

Observed food items dated with old labels and staff actively prepping items without changing out the labels on items prepped 24 hrs ago.

COS, CA: Had staff place appropirate date labels on food items. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed (4) cartons of liquid eggs stored in the walk-in cooler with a use by date or 4/15/24.

COS,CA: Staff discarded the items. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

Observed a box of bread stored on the fllor in the walk-in freezer with another box of food stacked on toop of it.

CA: Educated staff that food shall be stored at least 6" off the floor. CFSM shall ensure staff are properly storing food items. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed no CFSM certificate posted or available upon request.

RCA: PIC shall ensure CFSM certificate is posted. PIC will have 10 days to have current CFSM provide cetification and shall post it. If a CFSM needs to be trained, PIC will have have 60 days to obtain and post.

Observed chicken wings, ham, and cheese in reach-in coolers without proper date marking. Observed chicken wings and other food items in the walk-in cooler not date marked or labeled.

RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.