ALOFT LAWRENCEVILLE/SUGARLOAF

2-2A: .03(1)(c)2,3,17Observed PIC (Person in Charge) unable to demonstrate in a verifiable manner thar food employee is aware of their reporting responsibilities. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Employee read and signed employee health reporting agreement form.

4-2B: .05(7)(a)1Observed inside of ice machine with an accumulation of a pink mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Employee emptied the ice machine and sanitized it.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the items.

17D: .07(4)(b)Observed employee food stored above food for the facility in the walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee moved the food items to the designated employee storage area.

3-1C: .04(1)Observed 3 cans located on the dry storage shelf that were heavily dented along the bottom seam. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in Charge (PIC) discarded the dented cans.

4-2B: .05(7)(a)1Observed both soda nozzles at the bar with mold-like accumulation. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC cleaned and sanitized the soda nozzles.

10D: .04(8)(b)Observed canned jalapenos, ciabatta bread, bagels, and butter, in its original packaging, stored in the walk-in cooler past the manufacturer's expiration date. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: PIC discarded the canned jalapenos, ciabatta bread, bagels, and butter.

4-2B: .05(7)(a)1Observed soda nozzle at the bar with mold like accumulation. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge (PIC) adequately cleaned and sanitized the soda nozzles.

2-2A: .03(1)(c)2,3,17Observed person in charge (PIC) unable to accurately and thoroughly explain employee health and exclusion policies. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on the employee health policies.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce stored above washed produce and ready to eat foods in walk-in cooler.

SECOND CONSECUTIVE VIOLATION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC reorganized walk-in cooler and placed unwashed produce at the bottom shelf.

4-2B: .05(7)(a)1Soda nozzle at the bar with mold like accumulation. Dishes in the prep area with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

12A: .04(4)(u)Unwrapped pastries stored in a pull out drawer for customer self-service not located underneath a sneeze shield. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Pastries relocated to the prep area.

15B: .05(6)(h),(i)PIC did not have a maximum registering thermometer to ensure that it is sanitizing dishes at a minimum of 160°F plate surface temperature. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

17D: .07(4)(b)Observed employees lunch and personal bag in kitchen prep area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee removed lunch and personal bag from kitchen prep area and placed in designated storage room for employees.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce being kept above ready to eat foods in walk in cooler, prep cooler, and reach in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

6-2: .04(6)(g)Observed several time/temperature as safety control (TCS) foods not date marked after being held over 24hrs. ***2nd consecutive violation of the same code provision. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items were discarded per person in charge (PIC)

12D: .04(4)(g)Observed avocado cut without first removing the sticker and washing first. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Avocado was discarded.

13A: .02(1)(d)Facility does not have most current inspection report displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report will be given for posting.

14A: .04(4)(k)Observed spoon being stored inside food container in direct contact with food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Food item was discarded per PIC.

15B: .05(6)(h),(i)Facility has no way to test dishwasher temperature in a hot water sanitizing machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)