THE DINER AT SUGAR HILL

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding 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.

4-2B: .05(7)(a)1Observed drink nozzles with an accumulation of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Employee cleaned and sanitized the drink nozzles.

10D: .04(8)(b)Observed multiple containers of heavy cream cold-holding 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 (Person in Charge) discarded the containers of heavy cream.

15A: .05(1)(i)Observed the grill and oven being elevated/positioned on top of cement blocks. Also observed the 2 flat top grills being elevated/positioned on top of wood blocks. . Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

17A: .07(2)(l)Observed the employee restroom door located inside of the kitchen is not self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17C: .07(5)(a),(b)1,2,3Observed missing floor tiles throughout the kitchen. 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)

2-2B: .04(4)(b)Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. 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: Person in Charge (PIC) discarded the employee drinks.

4-2B: .05(7)(a)1Observed soda drink nozzles with an accumulation of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC cleaned and sanitized the soda drink nozzles.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F in the prep cooler and walk-in cooler (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 items cold-holding improperly for over 4 hours. Items cold-holding improperly for less than 4 hours were moved to the walk-in freezer to cool.

6-1C: .04(6)(d)Observed multiple time/temperature control for safety foods that were improperly cold-holding for less than 4 hours, unable to cool to below 41F within 4 hours. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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: PIC discarded the time/temperature control for safety foods.

12C: .04(4)(m)Observed multiple wet in-use wiping cloths stored on the kitchen prep counters between uses. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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 placed the wet wiping cloths in sanitizer buckets containing an appropriate concentration of sanitizer.

15A: .05(6)(a)Observed small prep cooler unable to maintain a temperature below 41F. 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) Corrective Actions: PIC fixed the small prep cooler and it was able to maintain a temperature below 41F.

17D: .07(4)(b)Observed employee phones and items on the dry storage shelf and above the kitchen prep counter. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC moved the employee belongings to the designated employee area.

12B: .03(5)(i)Observed an employee prepping pasta without a beard restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The person in charge had the employee put on a beard restraint.//

3-1C: .04(1)Observed that catfish was on the menu but Swai Fish was being served. Swai Fish was observed in the walk-in freezer.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in Charge purchased Catfish from Restaurant Depot during the inspection. Catfish is now being served instead of Swai fish.//

6-1C: .04(6)(d)Observed a whole cooked Roast Beef that had been cooling for more than 4hours that did not reach 41° F in the walk-in cooler.// 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: Person in charge discarded the whole cooked Roast Beef.//

12C: .04(4)(m)Observed wet wiping cloths being stored on the prep counters in between uses.// 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: Person in charge had the wiping cloths placed in the sanitizer buckets in between uses.//

14A: .04(4)(k)Observed utensils that were being stored in flour, rice, salt and sour cream that had the handles immersed in 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: Person in charge had the scoops and utensils removed from the flour, salt, rice and sour cream.//

15C: .05(7)(a)2,3Observed multiple containers that had sticker residue on the outside of the containers that were placed on the clean rack. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(4)(b)Observed aprons and personal items hanging on the canned food rack, stored with the potatoes, and hanging on the clean rack.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge removed the aprons/personal items and put them in a designated space for employees.//

18: .07(2)(m)Observed that the back door of the kitchen does not self close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)