THE GALLOPING GALETTE DACULA

4-2B: .05(6)(n)Observed employees washing dishes in the dish machine with a chlorine sanitizer concentration of 10ppm. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Chlorine sanitizer at the dish machine was adjusted so that it was dispensing at 50-100ppm. Dishes were rewashed and sanitized.

2-2B: .03(5)(j)1&2At time of inspection, observed several employee single use water bottles, an employee multi use water bottle, and a McDonalds single use cup with a lid and a straw stored on prep counters. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee single use water bottles and single use cup discarded. Employee multi use water bottle placed in the employee room. Discussed with manager and owner that the single use cup, lid, and straw must be provided by their facility for employees to drink from (it cannot be a single use cup with a lid and a straw from another food service establishment).

4-2B: .05(6)(n)Observed employees washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. It was observed that the chlorine sanitizer for the dish machine was low. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Owner replaced the chlorine sanitizer and dishes were rewashed and sanitized with a chlorine sanitizer concentration of 50-100ppm.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 70F in 2 hours or 41F in 6 hours (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling while covered and stacked in prep coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with owner and manager that facility needs to cool foods in units that are not in constant use. Facility does not have a walk in cooler or walk in freezer and owner suggested purchasing a blast chiller or standing prep freezer for only cooling TCS foods. Discussed cooling foods in thin portions and that foods can be left uncovered as long as no source of contamination can occur. Also discussed to not over pack the unit that will be designated for cooling foods since foods will all be cooling from a cooked state. Recommended keeping cooling logs to monitor TCS foods that are cooling.