LINWOOD ESTATES

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

6-2: .04(6)(h)Observed time/temperature control for safety foods cold-holding in the walk-in cooler past the 7 day datemark. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

12A: .04(4)(q)Observed multiple boxes of food items stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Employee moved the items to a storage shelf at least 6 inches above the ground.

2-1B: .03(5)(c)Observed PIC (Person in Charge) leave employee restroom and then touch clean equipment without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC washed hands and then sanitized the equipment that was touched.

4-1A: .04(4)(n)1Observed employee touch trash can and then touch to-go containers and utensils in order to start packaging food, employee did not remove gloves and wash hands. 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) Corrective Actions: Employee removed gloves, discarded to-go containers, sanitized utensils, and washed hands.

4-2B: .05(8)(b)Observed employee actively sanitizing dishes via a high-temperature dishwasher with the utensil surface temperature below 160F (see temp log). After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: PIC reset the dishwasher to the correct setting and was able to achieve an adequate utensil surface temperature (see temp log). All dishes were resanitized.

6-2: .04(6)(h)Observed cooked pulled pork, cooked beef marinara, cooked sausage links, cream sauce, and cooked beef patties cold-holding in the walk-in cooler for longer than 7 days. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Person in Charge (PIC) discarded the items.

10D: .04(8)(b)Observed oat milk, whole milk, plain yogurt, and 2 containers of cottage cheese cold-holding in the walk-in cooler and up-right cooler past the manufacturers 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 items, as well as any foods that were made using those items.

6-1A: .04(6)(f)Observed 2 half gallons of milk, 1 gallon of milk, and 1 container of sour cream cold-holding in the up-right cooler at a temperature greater than 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the half gallons of milk, gallon of milk, and sour cream.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed an employee who was using a spatula to transfer cooked bacon into a metal dish, pick up a piece of bacon that feel onto the floor, throw it away, and not wash hands before continuing to touch the spatula. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee was instructed to wash hands before continuing to use the spatula to move the cooked bacon.

15A: .05(6)(a)Observed the small up-right cooler unable to maintain a temperature of less than 41F (cooler is currently holding at 51F). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)Observed the facility with expired sanitizer test strips, no other test strips were available. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17A: .07(5)(i)Observed the restroom door for the employee bathroom was not self-closing. Except during cleaning and maintenance operations, toilet room doors shall be kept closed. (C)

17C: .07(5)(f)Observed a wet mop on the floor and in a position that did not allow it to properly air-dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: PIC placed the mop on a hook in the supply closet to allow it to properly air-dry.

18: .07(5)(k)Observed a live roach crawl under the coffee prep table and into the drain. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-2A: .03(1)(c)2,3,17PIC was unable to explain symptoms, diseases and reporting responsibilities outlined in the employee health policy. 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: Person in Charge (PIC) was educated on the symptoms, diseases, and their reporting responsibilities.

2-2B: .03(5)(j)1&2Observed an employees drink in an unapproved cup on the kitchen prep counter. 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: The employee drink was removed and placed in the designated employee area.

2-2D: .06(2)(o)Observed an employee utilizing the handwashing sink as a dump sink for containers containing water. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC instructed the employee to empty the containers in the dishwashing sink.

6-1A: .04(6)(f)Observed 3 boxes of pasteurized eggs, cheese sandwiches, and boiled eggs cold holding at a temperature greater than 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the pasteurized eggs, cheese sandwiches, and boiled eggs.

6-2: .04(6)(h)Observed blue cheese dressing that was made from scratch at the facility holding in the walk-in cooler for longer than the 7 day limit. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC discarded the blue cheese dressing.

12C: .04(4)(m)Observed a wiping cloth stored in a sanitizer bucket with too low of a sanitizer concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC remade the sanitizer bucket to the appropriate concentration.

14A: .04(4)(k)Observed the dry storage container scoops facing downward and into the 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: PIC repositioned the scoops in the dry storage containers to be facing upward.

14B: .05(10)(e) 1,2,4Observed several clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC rewashed/sanitized the dishes and stored them in a position to adequately air dry.