Cottonwood Estates

Observed TCS foods in a RIC in the main kitchen with internal temps above 41F. (CA) Advised the PIOC that TCS foods must be kept at or below 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed several flies throughout the kitchen. EHS confirmed that the facility get serviced monthly by a pest control agent.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC will turn on their air curtains and have their vendor service the facility.

Observed no quats test kit for the dish pit area.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

PIC will acquire a quats test kit.

Observed heavy char build up in the oven on the grill prep line.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

PIC will ensure that ovens are cleaned every 24 hrs.

Observed a black mold like substance on the wall above the 3C sink.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC will have this area clean and sanitized.

Observed TCS items cold held at greater than 41 degrees. CA: Advised PIC that TCS food items must be held at 41 degrees or lower. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed several knives stored clean with food debris. CA: PIC rewashed knives. Advised PIC that all equipment food-contact surfaces and utensils shall be clean to sight and touch. 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 3 compartment sink with a significant leak from the pipes. CA: Advised PIC that all physical facilities must be maintained in good repair.