GARDEN PLAZA AT LAWRENCEVILLE

6-1D: .04(6)(i)Single service butter on time control without a start/discard time and facility does not have procedures. When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Procedures written during inspection. Container labeled with times.

4-2B: .05(7)(a)1Slime like build up on the interior of the ice machine. // Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Ice machine placed out of order. //

11C: .04(6)(c)Bagged vegetables thawing at room temperature. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Vegetables moved to walk in cooler until employee is able to prep them. //

13A: .02(1)(d)Most recent health score not posted for public view. // 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: Had PIC post most recent health score. //

14B: .05(10)(a)Dishes stored as clean wet-stacked. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans separated out to air dry. //

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score 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)

1-2B: .03(3)(c)No certified food safety certificate posted in public view. // The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf) Corrective Actions: Person-in-charge printed and posted his ServSafe certificate.

14C: .05(10)(e)1&3Observed a box of single use trays directly on the floor of the dry storage and 2 boxes of single use cups directly on the floor of the servers station. // Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC relocated all single use items to shelving at least 6 inches off of the floor.

15C: .05(7)(a)2,3Observed accumulation of food debris in the upright freezer and in the coolers underneath the prep line. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Please correct by 6/27/2025. //

17A: .06(5)(h)Observed trash receptacle in the employee restroom without a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C) Corrective Actions: Please correct by 6/27/2025.

17C: .07(5)(a),(b)1,2,3Observed black mold-like build up on the walls of walk-in coolers and build up of grease and food debris on the floors and under equipment throughout the facility. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Please correct by 6/27/2025.

17C: .07(5)(f)Observed 2 mops not stored in a hanging position to dry in the mop sink area. // After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: Please correct by 6/27/2025

17D: .07(4)(b)Observed employee phone charging on top of the thermalizer on the prep line. // Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee removed his phone and PIC had a conversation with employee on storage of employee items. //

2-2D: .07(3)(b)Observed no paper towels supplied at the two hand sinks in the kitchen and in the employee restroom. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Person-in-charge (PIC) supplied all sinks with paper towels. // SECOND CONSECUTIVE REPEAT OF THIS CODE PROVISION

3-1C: .04(1)Observed 3 cans in the dry storage and emergency food supply with dents at the seams. Also observed 3 containers of blueberries with mold-like buildup on them// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: PIC removed cans and placed them in the discarded dented cans area and blueberries were discarded. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken and raw lamb over raw fish on speed rack in the walk-in cooler and unwashed tomatoes stored over washed carrots in the second walk-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. Corrective Actions: PIC relocated chicken to the bottom of the rack and removed the fish from the walk-in, he also moved unwashed produce under washed produce. //

4-1A: .04(4)(n)1Observed employee at the dishpit area handling soiled dishes then move to handling clean dishes with the same soiled gloves. // 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: PIC was notified and instructed employee to remove gloves, wash hands, and place new gloves on before handling clean dishes. //

4-2B: .05(7)(a)1Observed mold- like buildup in the interior of the ice machine and build up of food debris on the table top can opener. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC removed and replaced the old can opener with a new clean one. Ice machine buildup was not corrected onsite. Please correct by 6/2/7/2025. // SECOND CONSECUTIVE REPEAT OF CODE PROVISION

6-2: .04(6)(g)Observed chicken salad date marked as prepped 6/19/25 in the cooler under the prep line, tuna salad with a prep date of 6/18 that per conversation with PIC was prepared 6/17 and opened containers of deli ham and turkey stored in the walk-in cooler without date mark. // A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: PIC discarded the chicken salad, placed proper prep date for the tuna salad and the deli meat in the walk-in cooler. //

12A: .04(4)(q)Observed a box of canned goods and a box of sweet potatoes on the floor of the dry storage area and multiple containers of ice cream and a crate of frozen cauliflower on the floor of the walk-in freezer. Observed boxes of raw chicken and beef steak fritters stored on shelves in the walk-in cooler under a leak from the condenser. // 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: Person-in-charge (PIC) moved the canned goods and sweet potatoes to shelving in dry storage and moved the frozen cauliflower to shelving in the freezer. Food under leak condenser not corrected on site. Please correct by 6/27/2025. //

14B: .05(10)(e) 1,2,4Observed several bowls and working containers stored as clean under oven on the line and on drying racks in the dish pit area but stacked wet. // After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC moved all dishes to the dish pit ot be rewashed, rinsed, and sanitized. //

2-2B: .03(5)(j)1&2Employee drinking out of an unapproved container in the kitchen - single use container, no lid or straw. // 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: Drink discarded. //

2-2D: .07(3)(b)Paper towels not provided at the handwashing sink in the employee restroom. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels supplied. //

4-2B: .05(7)(a)1Interior of ice machine with slime-like build up. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Time/temperature controlled foods holding above 41F - see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the permit may be suspended. Corrective Actions: Tuna salad and chicken salad discarded. Other foods relocated to the walk-in cooler. //

15A: .05(6)(a)Container holding bars missing to open top cooler. Facility placing food containers in a large pan on top section of open top cooler. // 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)QUAT test strips expired. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)