VILLAGE BURGER LAWRENCEVILLE

6-1C: .04(6)(d)Multiple baskets of cooked French fries did not cool to 70F within 2 hours or 41F within 6 hours (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cooked French fries. Foods cooling in fryer baskets while stacked on top of each other in the walk in cooler. Facility not monitoring foods to ensure they cool properly. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling cooked French fries in sheet pans while uncovered on the top shelf of the walk in cooler. Also recommended keeping cooling logs to ensure foods cool properly.

15A: .05(6)(a)The ambient air temperature of the dessert toppings reach in cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Manager removed the dessert toppings reach in cooler from service.

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

6-1C: .04(6)(d)Multiple TCS foods did not cool properly or not cooling at all fast enough rate to cool properly (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: TCS foods that did not cool properly were discarded. Approved cooling methods were provided for foods that were still in the cooling process.

6-1D: .04(6)(i)At time of inspection, observed 2 containers of cooked chicken wings stored on a 4 hour time control and not marked with the start and discard times. Per cook, foods had been on time control for more than 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Canned corn and canned black beans were cooling in the prep line cooler where high levels of worker activity are occurring. Precooked French fries are cooling in deep, large quantities in fryer baskets in the walk in cooler (fryer baskets are stacked on top of each other). 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: Recommended placing canned vegetables in the walk in cooler the night before opening. Precooked French fries in fryer baskets were placed under the fans in the walk in cooler. Recommended cooling precooked French fries in thinner, smaller portions. Discussed with owner that facility needs to limit the quantities of TCS foods they are cooling since they have limited space. Recommended keeping cooling logs to ensure foods cool properly.

2-2B: .03(5)(j)1&2Employees drinks stored throughout the kitchen on prep tables and above foods storage drawers(water bottles). Drinks relocated. 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)

2-2D: .07(3)(a)No soap at only handsink in kitchen. Soap provided. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

4-1A: .04(4)(n)1Employee wearing two gloves with preparing food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)

4-1A: .04(4)(n)1Employee placed raw beef patties on grill and with sames gloves Then switched to assembling the sandwiches. Food discarded. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)