Georgian at Lakeside

Observed several boxes of molded strawberries inside the walk in kitchen. PIC discarded the boxes. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed several TCS foods like cheese,chicken stored at 41F in walk in cooler and RIC in main kitchen. PIC discarded the food. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed heavy fruit fly presence around onion container. 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; C/A: Ensure onions are covered or stored in different area to prevent fruit flies.

Observed bins of flour and sugar not labeled. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label containers with flour, sugar, salt etc.

Observed expired permit posted (7/1/23). Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: acquire and post up to date permit.

Observed can opener stored on side splash guard of handwash sink. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. C/A: COS: Remove can opener from handwash sink. Ensure clean utensils are stored in proper area avoiding possible splashing or contamination.

Observed temperature gauges on dish washer not reading correct temperature. 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. C/A: Have gauges repaired or thermometer available to measure temperature of dishwasher.

Observed temperature gauges on dish washer not reading correct temperature. 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. C/A: Have gauges repaired or thermometer available to measure temperature of dishwasher.