ARBOR TERRACE OF DECATUR

Observed raw ground turkey meat stored directly next to raw beef ribs with ready to eat roast beef sandwich meat stored directly on top on the raw ribs in walk in cooler. Observed raw beef patties stored directly above ready to eat turkey sandwich meat in walk in cooler. CA: TCS food shall be stored according to its internal cooking temperature. COS- Education provided, PIC properly stored all food items.

Observed the food on steam table ( eggs, grits, sausage) uncovered at the time of inspection. Observed Ice in from service stored uncovered at the time of inspection. CA: All food shall be stored covered to prevent contamination. COS- Food handler covered all food.

Observed blender stored as clean observed unclean with a wet sticky gray substance in it. Observed interior of microwave unclean with accumulation of food debris. Observed utensils stored as clean in drawer unclean with food debris. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC moved all items to 3 compartment sink to wash, rinse and sanitize.

Observed 2 bags of frozen sausage thawing on the counter top. CA:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS-PIC put sausage in cooler to properly thaw.

Observed two employees without signatures on the training log for employee health reporting duties. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf. PIC given contact information from health authority to provide proof of training for all food employees within 10 business days.

Observed Quats sanitizer in two sanitizer buckets and in 3- compartment sink at 0ppm. CA: A quaternary ammonium compound solution shall have a concentration as indicated by the manufacturer’s use directions included in the labeling. COS: PIC had employee remake the sanitizer in all sanitizer buckets and in the 3-compartment sink to read 150ppm (150ppm is a correct concentration for the Quats that this facility obtains)

Observed two cellphones sitting on food prep counter during the time of the inspection. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Employees removed their phones from the counter.

Observed cook and PIC measure the temperature of RTE food with measuring device without sanitizing the tip of device. CA: Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. COS: Cook and PIC were instructed to use alcohol swabs to sanitize the measuring equipment before using them; they complied.

Observed TCS food on steam table uncovered at the time of inspection. Discussed with PIC to cover all food in steam table when not in use. COS- food covered.

Observed TCS food on steam table uncovered at the time of inspection. Advised PIC to cover all food in steam table when not in use. COS- food covered.

Observed an accumulation of black build up in ice machine. Advised PIC to clean ice machine regularly and by sight and touch to prevent build up. COS- ice discarded, ice machine cleaned and sanitized.

Observed employee's drinks stored directly next restaurant's food. Advised PIC that employees shall have a separate area to store food and drinks. COS- drinks removed.