Manor Lake Hickory Flat

Observed employee's opened canned drink stored in food prep area. Employee drinks must be in a disposable cup with a straw and a lid and stored away from food prep areas. COS by discarding.

Observed feta cheese prepped 5/26, ranch dressing prepped 5/28, blue cheese prepped 5/15, cottage cheese opened 5/21 (manufacturers expiration date was 6/6), and sour cream prepped 6/3 not discarded within 7 days. Commercially prepared time/temperature control for safety (TCS) foods must be discarded within 7 days of opening or by manufacturers expiration date, whichever comes first. COS by discarding.

Observed sloppy joe meat prepared several days ago not dated. TCS foods must be dated if stored longer than 24 hours. COS by discarding.

Observed orange detergent/degreaser stored in a chemical bottle labeled as sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. This was noted on previous routine inspection. COS by properly labeling.

Observed deli slicer that is not in use stored in kitchen area. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. This was mentioned on previous inspection.

COS by removing from kitchen.

Observed all time/temperature control for safety (TCS) foods in walk-in being cold held above 41°F. Ambient temperature of cooler was around 55°F. TCS foods must be cold held at 41°F or below. COS by discarding. Cooler must be fixed immediately. Do not store TCS foods in unit until fixed.

Observed sausage (60°F) and grits (59°F) prepared this morning for breakfast not cooled to 41°F within 6 hours of reaching 135°F. Also observed chicken (81°F) and rice (92°F) prepared for lunch not cooled to 70 within 2 hours of reaching 135°F. Temperatures were observed at 5:05pm. Walk-in cooler where these items were cooling was not working.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed employee drink stored directly over a large container of strawberries. Cup also did not have the required straw. Employee drinks must be in a disposable cup with a straw and a lid and stored away from resident food (bottom shelf). COS by discarding. This was noted on previous inspection.

Observed no hand soap at handwashing sink nearest kitchen entry. All hand sinks must be supplied with soap. COS by refilling soap.

Observed no paper towels at hand sink in warewash area. All hand sinks must be supplied with paper towels. COS by adding paper towels.

Observed deli slicer not cleaned after it was used. PIC stated slicer has not been recently used. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean within 72 hours or before next use, whichever comes first. If slicer is no longer going to be used it must be removed from the facility.

Observed egg salad prepared 2/20 and tuna salad prepared 2/23 not discarded after 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed orange detergent/degreaser stored in a chemical bottle labeled as sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. This was noted on previous routine inspection. COS by properly labeling.

Observed whipped cream that expired 1/7 and sour cream that expired 2/4 stored in walk-in. 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. P

COS by discarding.

Observed grits under heat lamp temping 83°F. Time/temperature control for safety (TCS) foods shall be hot held at 135°F or above. COS by discarding. Do not store TCS food under heat lamp for a long time, as this can result in temperature abuse.

Observed chili prepared on 11/4 temping 66°F in walk in cooler. Must cool TCS food from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding.

Observed several TCS foods held past their discard dates. TCS food subject to date marking must be used or discarded within 7 days (day of prep counting as day 1). COS by discarding.

Also discussed with PIC proper date marking practices when thawing TCS food; must have the date food was originally prepped and the date thawed, and use within 7 days (day thawed counting as day 1).

Observed 83 B reported posted instead of current report (76 C). Must post most recent inspection report in public view.

Observed raw beef patties stored above raw tilapia in reach in cooler near office. Must store raw meats based on their final cook temperature (highest final cook temp at the bottom). This was mentioned last inspection. COS by moving fish above beef. Will email PIC helpful handout for proper vertical storage.

Observed broccoli hot held below 135°F in warmer cabinet. Time/temperature control for safety (TCS) foods shall be hot held at 135°F or above. Must ensure TCS food is at least 135°F before placing in hot holding units. COS by discarding and obtaining new broccoli.

Observed several TCS foods improperly cooling in walk in cooler, likely due to improper cooling methods (sealed with a lid). Observed vegetables cooked around 1 PM, temping 100°F at 4 PM. Observed pasta cooked at 1 PM, temping 101°F at 4 PM. Must cool TCS food from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, then ~7°F the last 4 hours). COS by discarding items that did not cool within the 1st 2 hours. COS by removing the lid off other items still actively cooling. Will email PIC helpful handout on proper cooling methods. Highly suggest using a cooling log to track cooling.

Observed substantial mold-like accumulation inside ice machine in main kitchen. Food contact surfaces of equipment shall be cleaned at a rate that precludes soil accumulation. Health Authority suggests emptying out the ice machine and cleaning it at least monthly, sooner if needed. Do not use ice machine until it is deep cleaned. Must deep clean within 72 hours.

Observed improper sanitation procedure in place for sanitizing prep counters, table tops, etc. in main kitchen. After discussion with PIC, it was determined employees use degreaser to spray prep counter, then wipe with Clorox spray after. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

If using degreaser, must have a rinse step with water in between degreaser and sanitizer. For the sanitizer, the Clorox prepackaged spray is too concentration (used test strip and it was well above 200 ppm Cl-). PIC does not have any other sanitizer in stock at time of inspection. Must dilute Clorox spray to 50-100 ppm Cl- until receiving more of quat sanitizer tomorrow. COS by making sanitizer bucket of 100 ppm Cl-.

Observed soup being hot held in soup kettle at 83°F. Time/temperature control for safety (TCS) foods must be hot held at 135°F or above. COS by discarding.

Observed soup being hot held in soup kettle at 83°F. Time/temperature control for safety (TCS) foods must be hot held at 135°F or above. COS by discarding.

Observed chicken prepared around 1:00PM not cooled 70°F within two hours of reaching 135°F. Chicken was 85°F in center at time of inspection (temped around 4:30PM). Improper cooling methods were being used; chicken was cooling in a closed container. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding.

Observed TCS foods prepared on previous days not date marked. TCS 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. COS by dating. Any items not dated on previous inspections will be discarded.

Observed TCS foods such as cooked spinach, gravy, and more not discarded after 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

Observed a can with a dent at the seal stored with other undamaged canned goods. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS by removing.

Observed no testing device for high temp dish machine. Must get maximum registering thermometer or temperature stickers to ensure machine reaches at least 160F.