F & P DINING FACILITY

Observation: Observed opened soda bottle in main kitchen area.

Corrective Action: Discussed personal drinks - all personal drinks must be stored in a single use cup with a lid and straw. The drink was removed.

Observation: Observed gasket on warming cabinet not properly installed so that the door is allowed to fully close when not in use.

Corrective Action: Discussed having gasket replaced/ repaired with the CFSM. The CFSM will have facility maintenance service the gasket. This will be rechecked by the Health Department.

Observation: Observed ice accumulation on boxes in the walk in freezer and ice accumulation on the condenser line. The boxes were properly sealed and no contamination was observed.

Corrective Action: Discussed having the walk-in freezer serviced with the CFSM. The CFSM will contact facility maintenance to have the unit serviced. This will be rechecked by the Health Department.

Observation: Observed bag of frozen food brought in by an employee stored among other food in the walk-in freezer without proper labeling.

Corrective Action: Discussed proper storage areas for personal items and ensuring that the area is labeled. The CFSM removed the food from the kitchen area.

Observed food service employee eating in main kitchen food prep area at beginning of inspection. Employee was noted to have food service gloves on. Corrective Action: PIC instructed food service employee to discard food. Gloves were removed and hands were properly washed. Employees should only eat in designated areas separate from food preparation, serving areas and utensil and/or food storage areas.

Observed potentially hazardous TCS foods (sliced american cheese - opened 3/22/25) held past 7-days. Corrective Action: PIC was notified and food item was discarded. Discussed proper date marking and disposition with PIC. PIC will educate all employees on date marking and ensuring TCS foods are discarded within 7-days, including the date it is opened.

Observed gasket on warming cabinet not properly installed and secured to cabinet door. Food items inside the unit were found to be holding at 135 deg F or greater. Corrective Action: PIC was notified. PIC will notify plant maintenance to have the gasket properly secured. This will be rechecked by the Health Department in one week.

Observed ice build-up on condenser line in walk-in freezer. The ice did not to be on top of boxes or contaminating any food items at the time of the inspection. Corrective Action: Discussed having walk-in freezer serviced by licensed technician with PIC. If they begin to observe ice accumulation on boxes of food items, PIC instructed to have food items removed from the box and all items must be moved away from the leak. PIC will notify plant management. This will be rechecked by the Health Department in one month.

Observed ice machine in main kitchen not functioning. The ice machine was out of service at the time of the last inspection (08/2024) and has not been repaired per PIC. PIC has been using ice from the front self-service area for cooling and ice baths. Corrective Action: Discussed requirement to have all equipment in working condition with PIC. This kitchen was permitted with an ice machine and ice is used for cooling and cold-holding. The ice maker must be serviced by a licensed technician or replaced. This will be rechecked by the Health Department in two weeks.

Observed build-up of grease and dust on air vent covers (2) near main kitchen area and in paper storage/office area (1). Corrective Action: Discussed cleaning or replacing the vent covers with CFSM. CFSM will notify plant management. This will be rechecked by the Health Department in 30 days.

Observed multiple lightbulbs not functioning in main kitchen, including ware washing area and paper storage area/office. Corrective Action: Discussed requirement for adequate lighting in all food prep, storage and service areas with PIC. CFSM will notify plant maintenance to have light bulbs replaced. This will be rechecked by the Health Department in 1 week.

Observed wet cloths in-use for wiping counters stored on the countertop. Corrective Action: Discussed proper storage of in-use cloths with CFSM. CFSM disposed of in-use towels in the linens and made a sanitizer bucket for proper storage of in-use cloths in a chemical sanitizer solution. The towels should be fully submerged in the sanitizer solution. Discussed use of single-use towels when using the spray bottle sanitizer.

Observed continued signs of rodent activity in corner of dry storage area. Per CFSM, pest control is done monthly and they have not observed any rodents in the kitchen or on the baits. Cook insect baits and rodent baits were in place at the time of the inspection. Last documentation of service available for review is from 8/8/2024. Corrective Action: Discussed importance of managing pests and maintaining the area with CFSM. Based on Cook's feedback and continued appearance of rodents being present, discussed sealing off the holes in the main kitchen ceiling tiles to see if it improves. If the issue persists, discussed contacting Cooks to increase pest control service. The Health Department will re-check this to ensure proper measures are being taken to control pests. Documentation of all service and preventative measures must be provided and will reviewed by the Health Department regularly.

Observed heavy build-up of grease and dust on air vent covers in main kitchen area. Corrective Action: Discussed cleaning or replacing the vent covers with CFSM. CFSM will notify plant management. This will be rechecked by the Health Department in 30 days.

Observed potentially hazardous TCS foods (cheeseburgers, hot dogs and corn dogs) hot holding in grab-and-go warming box below 135 F. The cheeseburgers measured 125 F, hot dogs measured 120 F and corn dogs measured 125 - 131 F.

Corrective Action: Discussed proper hot holding temperature and procedure with CFSM. The hamburgers and hotdogs were found to be less than 2 hours old; however, after they were unable to be rapidly re-heated to a minimum of 165 F within 2 hours, the CFSM discarded these items. Discussed using TPHC for these items or increasing the internal temperature of the holding box and monitoring internal food temperatures to ensure they are properly holding at a minimum of 135 F.

Observed high temp dishwasher not reaching 180 degrees Fahrenheit during rinse cycle (max temperature on digital dial read 162 F).

Corrective Action: Discussed with CFSM. Dishwasher was put out of service and 3 compartment sink will be used to wash/rinse/sanitize. Dishwasher will be serviced by licensed technician and re-checked by Health Department (706-295-6316). CFSM will also purchase a proper thermometer (waterproof, max/min temperatures) or Taylor (or equivalent) test strips to properly monitor the dishwasher's temperature.

Observed continued signs of rodent activity in corner of dry storage area. Per CFSM, pest control is done monthly by Cooks but they have not been leaving invoices for his records. Observed Cook baits and rodent baits in place. Last documentation of service available for review is from 6/8/2023.

Corrective Action: Discussed with CFSM. Discussed contacting Cooks due to concerns for continued rodent activity in facility and increasing pest control visits. The Health Department will re-check this to ensure proper measures are being taken to control pests. Documentation of all service and preventative measures must be provided and will reviewed by the Health Department regularly.

Observed potentially hazardous TCS foods (salad mix and house-made ranch dressing) cold holding on front service line above 41 F. CA: Discussed proper cold-holding temperatures and methods with CFSM. The salad mix was found to be less than 2 hours old; therefore, the salad pan and ranch were moved to the walk-in freezer to rapidly cool back down to at least 41 F. Once below 41 F, the salad was moved back to the front service nice and CFSM began using time as a public health control. CFSM made decision to switch to serving ranch by order and storing the pouring container in a large ice bath to properly cold hold.

Observed potentially hazardous TCS foods (hamburgers, hot dogs, chicken and vegetable stir fry) hot holding on front service line below 135 F. The hamburgers measured 112 - 115 F and hot dogs measured 120 - 130 F. The chicken and vegetable stir fry measured 87 - 112 F.

CA: Discussed proper hot holding temperature and procedures with CFSM. The hamburgers and hotdogs were found to be less than 2 hours old; therefore, they were rapidly re-heated on the grill to a minimum of 165 F. The chicken and vegetable stir fry was also found to be less than 2 hours old; therefore, this was rapidly re-heated on the grill to a minimum of 165 F and spread out in shallow pans for hot-holding in the steam well.

Observed signs of rodent activity in corner of dry storage area. Per provided documentation, pest control is done quarterly by Cooks. Date of last visit 5/11/23. CA: CFSM informed. Discussed contacting Cooks due to concerns for possible rodent activity in facility and increasing pest control visits to monthly. Health Department will re-check this to ensure proper measures are being taken to control pests. Documentation of service and preventative measures will be reviewed.

Observed previous inspection (74 on 5/17/23) not displayed in the food service area for customers to read.

Corrective Action: Discussed with PIC. Current inspection report must be posted in public view at all times inside the food service area.

Observed heavy build-up on floors under three compartment sink and ice maker. CA: Discussed with PIC. PIC instructed to clean and sanitize this area. This should be done regularly in the future prevent build-up.

Observed heavy dust build-up on air vents in kitchen area. CA: Discussed cleaning air vents regularly with PIC. PIC will have the vents cleaned while kitchen is down. This should be done regularly to prevent dust build-up.

Observed potentially hazardous TCS foods (salad mix) cold holding on front service line above 41 F. Corrective Action: Discussed with CFSM. The salad mix was found to be less than 2 hours old; therefore, the pan was moved to the walk-in cooler to rapidly cool back down to at least 41 F.

Observed potentially hazardous TCS foods (liquid chicken batter) cold holding in an ice bath on meat prep counter above 41 F. Corrective Action: CFSM notified. The batter was less than 2 hours old; therefore, the batter was labeled, and PIC began using time as a public health control. Education on proper use of time as a control, including initial temperatures, labeling and proper documentation was provided.

Observed potentially hazardous TCS foods (hamburgers and hot dogs) hot holding on front service line below 135 F. The hamburgers measured 102-110 F and hot dogs measured 120 F.

Corrective Action: CFSM was notified. The hamburgers and hotdogs were found to be less than 2 hours old; therefore, they were rapidly re-heated on the grill to a minimum of 165 F. Additional education on hot holding was provided.

Observed multiple employee drinks stored on food prep areas in main kitchen and not in a single-service cup. Corrective Action: Discussed personal drinks and educated PIC. Employee drinks should be stored in a designated area in a single service beverage cup with secure lid and straw to prevent contamination. The personal drinks were relocated to designed employee area in office.

Observed spray bottle of purple liquid chemical without common name in main kitchen. Corrective Action: CFSM was notified. Bottle was labeled with the common name, "Fabuloso."

Observed several bulk food items in unlabeled containers, such as sugar, corn meal. Corrective Action: PIC informed. Food items were labeled.

Observed several food items (bucket with sesame oil and baking dry goods, gravy mix) stored on floor in dry storage area. Corrective Action: PIC notified and educated. All food items were relocated to a storage location at least 6" off the ground or discarded.

Observed lack of test strips to measure the concentration of sanitizing solution. Corrective Action: CFSM was notified. Test strips will be purchased and made available to ensure proper dish sanitizing temperature. DPH left small handful of strips at facility to test until strips are delivered. This will be re-checked.

Observed heavy grease build-up on floors behind and around fryer/grill equipment. Corrective Action: PIC informed. PIC instructed to have floors cleaned, degreased and sanitized. This should be done regularly in the future to prevent build-up.

Observed hole in ceiling tile above dry storage area. Corrective Action: PIC notified. Ceiling tile should be repaired or replaced to eliminate and prevent access for rodents and pests.

Observed in-use utensils (salt, flour) stored in food item with handle submerged in food. Corrective Action: PIC notified. In-use utensils stored in food items should be stored with handle pointing upward.

Observed single-use disposable knives in self-service area stored with sharp end of the utensil upward. Observed single-use disposable spoons and forks in self-service area without protection from contamination of the food/lip contact surface. Corrective Action: PIC notified and educated. Single-service articles should be handled, displayed and dispensed so that contamination of food and lip-contact surfaces is prevented. These articles should be furnished using an approved dispenser or individually wrapped. This will be rechecked.

Observed lack of temperature measuring test strips or internal thermometer provided for dishwasher during inspection. Corrective Action: CFSM was notified. Test strips and/or thermometer will be purchased and made available to ensure proper dish sanitizing temperature. This will be re-checked.