CORNERSTONE CAFE

Observed multiple RTE TCS foods with no labels or dates. PIC labeled all TCS foods. Frozen foods shall have the date the food was prepared, frozen if other than the preparation date, and have the date the food was thawed once removed from the freezer.

Physical facilities shall be kept cleaned as necessary. Floors under and around equipment and shelving require additional cleaning.

Observed open cup with iced tea above prep-top table. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cup was disposed of.

Observed multiple items such as curry, ham, chicken, and lettuce without covering. CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Items were covered.

Observed sticky substance built up inside the ice machine. CA: Clean ice machine thoroughly and routinely.

Observed multiple food items with no labels or dates. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Observed multiple TCS foods over 41F in walk-in cooler, reach-in coolers, and prep-top cooler. TCS foods ranged from 48F to 56F. All TCS foods above 41F for more than 4 hours were voluntarily discarded. PIC voluntarily closed until proper cold holding could be achieved.

Observed 3 compartment sink and dishwashing machine with no sanitizer dispensing. Sanitizer lines on dishwashing machine, and 3 compartment sink dispensers seemed to be blocked. Instructed PIC to request maintenance and regularly check sanitizer levels. PIC voluntarily closed until proper sanitation could be achieved.

Observed prep-top cooler, reach-in coolers, and walk-in cooler not holding TCS foods 41F or below. Establishment does not have adequate equipment to keep TCS foods 41F or below. Establishment will remain closed until equipment has been repaired or replaced and verified by Gilmer County Environmental Health.

OBSERVED 2 PANS OF LUNCH MEAT AND RAW GROUND BEEF THAWING ON COUNTERTOP AT 70F. ALL MEATS OUT OF TEMPERATURE WERE VOLUNTARILY DISCARDED. MEAT OUT LESS THAN 2 HOURS MOVED TO COOLER TO THAW. FACILITY MUST THAW/SLACK UTILIZING ONE OF THE FOLLOWING METHODS: 1)IN DESIGNATED PREP SINK UNDER RUNNING WATER LESS THAN 70F OR 2) UNDER REFRIGERATION.

OBSERVED TOP PORTION OF PREP TOP COOLER AMBIENT 48+. COS-TCS FOODS ABOVE 43 VOLUNTARILY DISCARDED. RECOMMEND NEW CONDENSER OR NEW UNIT.

PROVIDE AIR GAP AS DISCUSSED JULY 2023. MUST BE PRESENT AT PREP SINK, 3 COMP SINK AND ICE MACHINE.

OBSERVED PLYWOOD SHELF IN USE BESIDE GRILL. REMOVE ALL WOOD FROM FS AREA. THIS IS A FOOD SAFETY HAZARD AS WELL AS FIRE HAZARD. REPLACE WITH NSF OR ANSI FOOD GRADE EQUIPMENT.

Observed walk in cooler ambient temperature 42F. Walk in cooler must be capable of maintaining foods 41F or below. Replace gasket of WI cooler, add condenser, or add cover over unit (with gap for ventilation) to ensure cooler is able to maintain appropriate temperature.

Observed foods held in top portion of prep top cooler held at 46-48 F. All TCS foods must be maintained 41F or below.

Observed foods cooled in bulk with condensate on lid. Cooling process must allow foods to cool from 135F to 70F within 2 hours, and from 70 to 41 in the next 4 hours (total 6 hour process). Recommend using new prep sink as ice bath or utilizing shallow pans/ice wands.

No sink for washing fruits and vegetables. Facility currently uses only pre-washed fruits/vegetables. Prep sink is required and must be installed by 7/17/23.