THE DINER AT WEBB GIN

1-2A: .03(2)(a)-(n),(p)Today's unsatisfactory score demonstrates a lack of managerial control within the facility. 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)

2-2D: .06(2)(o)Observed front hand sink being used to dump ice. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Sink was cleaned and sanitized. PIC coached to not allow employees to use hand sink to dump drinks.

2-2E: .03(6)PIC cannot provide procedures for sick incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedures provided.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw pork removed from package being stored above ready to eat foods in walk in cooler. Observed raw chicken being stored above raw beef in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: All items were rearranged according to internal required cooking temperature and storage chart provided.

4-2B: .05(6)(n)Observed dishwasher being used to wash dishes with a chlorine sanitizer concentration of 0. 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: All items were rewashed utilizing the three compartment sink.

6-1D: .04(6)(i)Observed items placed on time control with no start/discard times. (ex. butter, spinach) 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: All items were discarded.

6-2: .04(6)(h)Observed several TCS items being held for longer than 7 days. (ex. salsa, french onion soup, pot roast, stroganoff, deli meats outside of package) 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: All items were discarded.

12D: .04(4)(g)Observed fruits being cut with sticker still attached. (ex. avocado, banana) 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: Unused portions were discarded.

14B: .05(10)(e) 1,2,4Observed dishes stored as clean being 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: All dishes were placed in sink to be rewashed and sanitized.

17D: .07(4)(b)Observed employee items being stored in food prep areas throughout facility. (ex. phones, wallets, cups) 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: All items were relocated to designated employee area.

6-1C: .04(6)(d)Observed several time/temperature as a safety control (TCS) foods not cooled to 41 within 6hrs. (see temp 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: All items were discarded.

11A: .04(6)(e)Observed TCS foods being cooled in large, covered pans in walk in cooler. 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: PIC and employees trained on proper cooling methods.

6-1A: .04(6)(f)Observed multiple time/temperature as a safety control (TCS) foods being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were allowed to cool down in walk in cooler.

12C: .04(4)(m)Observed wet clothes being stored on counter tops and other food prep areas. 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: All cloths were placed in sanitizer buckets for storage in between uses.

12D: .04(4)(g)Observed bananas being cut with peel still attached. 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: Banana was discarded.

14B: .05(10)(e) 1,2,4Observed pans being stacked wet. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Pans were placed in dirty dishes to be cleaned and sanitized.

17C: .07(5)(a),(b)1,2,3Observed several cracked floor tiles in dishwashing area. Floors in kitchen not smooth and cleanable. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

17D: .07(4)(b)Observed several employee drinks being stored in food prep areas. 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: All drinks were discarded.