GREEN TOMATO OF ROME, INC

Observed several pans of ribs cooling from night before over 6 hours at 46-52 degrees F in walk in cooler. CA: Food must be cooled to 41 degrees F using the 2-step cooling process. COS: pic discarded the ribs.

Observed in house made sauce cooling from day before above 41 degrees F. in reach in cooler over 6 hours. CA: Food must be cooled using the 2-step cooling process. COS: pic discarded sauce

Observed not TPHC procedure for buffet food items labeled with time. CA: pic must maintain written procedure when using Time as a Public Health Control procedure in leu of temperature. COS: Health dept. will re-check written procedure.

Observed food held using TPHC with a time marked exceeding 4 hours on the time label. CA: Food held using time as a public health control must be labeled with a 4-hour time from which it is removed from temperature control. COS: pic corrected time on label.

PIC could not provide documentation that all food employees are informed of their responsibility to report information about their health as it relates to diseases and symptoms. CA: PIC must provide documentation for all food employees that they are trained on reportable symptoms and employee health as it relates to diseases that are transmissible through food. COS: Health Dept. will re-check documentation for all food employees

Observed multiple pans of food in reach in cooler held above 41 degrees F. CA: Discussed cold holding with pic. COS: PIC will have cooler serviced and re-checked. PIC discarded food held above 41 degrees F. (macaroni casserole, pulled pork, pork ribs, gravy, milk and sweet potato casserole 45-47 degrees F)

Observed Food on buffet under time control held past 4 hr time. CA: Discussed time as a public health control procedure with pic. COS: PIC discarded food under time control.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: Discussed training for employees on reporting diseases and symptoms that are transmissible through food to the PIC and keeping records of employee training agreements in facility. COS: Training for all employees and documents will be checked on 7/9/25

observed employee eating in kitchen. CA: Discussed personal eating policy with pic. COS: PIC had employee move outside of kitchen to eat.

Observed personal drinks set on prep table next to food. CA: Discussed personal drink storage with pic. COS: Drinks were moved to lower shelf away from food

Observed employee eating in kitchen. CA: Discussed proper eating locations for employees with pic. COS: PIC had employee discard food and wash hands.

Observed employee eating in kitchen. CA: Discussed proper eating locations for employees with pic. COS: PIC had employee discard food and wash hands.

Observed large pan wrapped tightly with plastic of imitation crab salad at 65 degrees F at 65 degrees to be cooled and reached 62 degrees F within 1.5 hours CA: discussed cooling methods of different types of foods with pic. COS: PIC placed crab salad into smaller portions and spread out onto metal pans for proper cooling in walk in cooler-PIC to monitor temperature of food cooling to 41 degrees within 4 hours CA:

observed walk in freezer with ice buildup. CA: Discussed ice buildup inside freezer with pic. COS: PIC moved all boxes from under ice and will have ice removed.

Observed dented/rusted cans on storage rack. CA: discussed dented cans with pic-pic removed dented cans from rack and discarded all dented cans.

Observed multiple potentially hazardous TCS foods (salad dressings, banana pudding, cut leafy greens) cold-holding at a temperature greater than 41 deg F on front food service buffet.

Corrective Action: Discussed proper cold-holding temperatures and methods with PIC. All salad dressings and cut leafy greens were found to be less than 1 hour old and were brought to the walk-in cooler to cool back down to 41 deg F. The banana pudding was discarded as it was found it was not properly cooled the day before upon further discussion. PIC will train all staff on cold-holding. Discussed proper use of time as a public health control (TPHC) for items that are unable to be held at 41 deg F or below on buffet unit.

Observed potentially hazardous TCS foods (fried chicken, cooked sweet potatoes) improperly hot holding below 135 deg F in warming cabinets in main kitchen.

Corrective Action: PIC was unclear how long the fried chicken had been out so fried chicken was discarded. The cooked sweet potatoes were less than 1 hour old and were properly reheated to 165 deg F before being placed in warming cabinet. Discussed waiting to use warming cabinets until they are able to hold foods at proper temperature with PIC.

Observed potentially hazardous TCS foods (cooked sweet potatoes) improperly hot holding below 135 deg F on steam table in front food service buffet.

Corrective Action: The cooked sweet potatoes were found to be less than 1 hour old and were properly reheated to 165 deg F before being placed on steam table. Discussed relocating cooked sweet potatoes to different buffet unit to ensure proper hot holding.

Observed multiple pans of potentially hazardous TCS food (banana pudding, pasta salad, chicken salad) prepared the day before and not properly cooled to 41 deg F using the two-step cooling method. The pans of banana pudding were tightly wrapped in plastic wrap and stacked on lower portion of reach-in cooler in the main kitchen.

Corrective Action: All pans of TCS foods prepared yesterday and not properly cooled were discarded. Discussed proper cooling procedures and methods with PIC. PIC will ensure food items are properly cooled to 41 F in walk-in cooler before storing in reach-in.