Oaks at Towne Lake

Observed butter packs in snack area left sitting outside of temperature control and temping 75°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by discarding.

Observed oatmeal prepared at breakfast not cooled to 41°F within 6 hours of reaching 135°F. Temperature of oatmeal was 56°F at 4:30pm due to poor cooling methods. COS by discarding.

Observed substantial pink mold build-up along roof of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Use of ice was discontinued and bagged ice already onsite was served with drinks for the evening.

Observed ham prepped 5/5 and cottage cheese opened 4/30 not discarded within 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 employee did not wash hands after wearing hair net and straight away wore gloves to handle food. COS by discarding the gloves, washed hands and wore a new pair of gloves. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed employees drinking from open cups. Must drink from closed cups. Personal items must be stored in a designated area away from the food and food contact surfaces. COS by discarding.

Observed hand sink blocked by a big trash can. Hand sink must always be accessible. COS by moving the trash can. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

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

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

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed build up of dirt/food residue on the food contact portion of the can opener. COS by cleaning and sanitizing. Observed build up of slime and black residue inside the ice machine. Must clean by the end of the day. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed employees handling food in the kitchen with out hair and beard nets. COS by wearing. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed facility does not have heat strips or maximum registering thermometer to check the temperature of the dish washer. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Observed mold build-up along silicone lining of 3-compartment sink and dish machine. Must remove silicone and reapply with a smooth bead.

Observed time/temperature control for safety (TCS) foods prepared yesterday and this morning not cooled to 41°F or below within allotted time. Once food reaches 135°F, must cool to 70°F within 2 hours and to 41°F or below within 4 hours (total of 6 hour cooling window). COS by discarding.

Observed quat sanitizer at <100 ppm. Must be between 200-400 ppm or as specified on manufacturers instructions. COS by making fresh sanitizer.