Green Valley Golf Group/ Georgia National Restaurant

Observed no employee health policy on file for employees. PIC was not able to say the "Big 6" illnesses or the symptoms as it relates. All employee health polices should be updated annually and all employees should be aware of the reporting agreement form.

511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms:

(i) Vomiting, P

(ii) Diarrhea, P

(iii) Jaundice, P

(iv) Sore throat with fever, P or

(v) A lesion containing pus such as a boil or infected wound that is open or draining and is:

(I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, P

(II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or

(III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P

2. Has an illness diagnosed by a health practitioner due to:

(i) Norovirus, P

(ii) Hepatitis A virus, P

(iii) Shigella spp., P

(iv) Shiga toxin-producing Escherichia coli, P

(v) Salmonella Typhi; P or

(vi) nontyphoidal Salmonella; P

3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P

4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure; P or

5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure. P

(b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, Pf or

2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P

(c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee:

1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and

2. Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. P (e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf

(f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. P

Observed an employee's personal cup and food container stored on top of the prep table. Employee stated that he had just finished eating. Employees should not eat or drink in the kitchen. Also, observed a open water bottle stored in the reach in cooler above food items that are being served to the public.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed the dishwasher not sanitizing the dishes properly. After carefully looking at the chemicals connected to the dishwasher, it was identified that there was no chemical sanitizer (chlorine) attached to the dishwasher. The dishes that were washed today were not properly sanitized and must be rewashed properly (wash, rinse, and sanitize). If no chemicals are available then the 3-compartment sink must be set up to wash the dishes.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed an excessive amount of rodent droppings in the attic on the floors. Observed several baits (trapping device) that were not set properly in the attic. Observed rodent droppings underneath the shelves in the dry storage area and behind and beside the reach in coolers in the kitchen. There is a lot of chemicals and single service articles in the attic that must be removed. All items stored in the attic on the floor must be removed. Any food contact surface and single services articles must be discarded. Pest control must come to treat the facility daily until the problem is abated (starting on 2/13/26 for 7 days). All detailed pest control reports must be sent to sabrina.young@dph.ga.gov and robert.lewis1@dph.ga.gov daily until the DPH has determined that the problem is resolved.

The attic cannot be used until it is inspected and approved for use by the DPH.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed approximately 15 bags of condiments (3lbs each) that were rinsed and stored in the storage bin due to potential contamination from rodent activity. All condiments were discarded (COS).

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed the water on the 3-compartment sink not working properly (completely stops) when the dishwasher is running on the second cycle. This issue must be fixed so that water is working properly with pressure at all times. A professional plumber must come within 15 days to fix the issues. Send a detailed work order to sabrina.young@dph.ga.gov by 2/27/26

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Observed the lid missing on the trash bin. Please contact the city or your waste management company to replace the garbage bin. All bins must be covered.

511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed an excessive amount of build up on the floors underneath the grill, stove, and other cooking equipment in the kitchen. There was also build up and rodent dropping behind and on the side of the reach in coolers in the kitchen and rodent droppings underneath the shelves in the dry storage area.

Observed build on the walls and floors underneath the sinks and washing area (hand sinks, prep sink, 3-compartment sink and dishwasher).

Observed the protective light shield broken in the dish area. The shield must be replaced.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Observed the inspection report not posted in the lobby for the public to view. The inspection report was stored behind the hotdog roller and the wrong score was posted. Advised PIC to relocate the inspection report and the permit so that it is visible to the public.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

A splash guard is needed on the side of the handwashing sink at the bar to prevent contamination from washing hands to the ice bin.

Observed the shelves with rust on them in the egg cooler. Please clean and properly seal the shelves or replace the shelves to avoid rust contamination to food items.

511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed the wheel/leg missing on the reach in freezer in the kitchen. The reach in freezer is leaning on the reach in cooler. The leg must be repaired to avoid potential risks of it falling on an employee.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed several pipes underneath the sinks in need of cleaning due to accumulation and build up.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed the hot water faucet on the vegetable prep sink with a leak when the water is turned on. The system must be maintained in good repair.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the inspection report not posted in the lobby for the public to view. PIC advised that the report along with other business documents were removed due to construction crew painting the walls during renovation of the dining room. Advised PIC to relocate the inspection report on the bar counter until construction is complete, so the public will still have assess to the score.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed bowls and plates stored above the prep top unit not inverted or covered to protect from contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed single-use/single services trays on the back of the prep top unit not inverted or covered to protect from contamination.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the shelves in the reach in cooler connected to the prep top cooler with old food debris.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. 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.

Observed the shelves with rust on them in the egg cooler. Please clean and/or replace the shelves.

511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed that two splash guards are needed on both sides of the meat sink and the handwashing sink at the bar to prevent contamination.

Observed the lid missing on the trash bin. Please contact the city or your waste management company to replace the garbage bin. All bins must be covered.

511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed an accumulation of ice on the floors and shelves in the outside walk in freezer. The ice must be cleaned.

Observed a black mold-like build up on the wall behind the 3-compartment sink. The wall must be treated, cleaned, and repainted.

Observed a personal bookbag on the shelf with dry food products. All personal items should be stored in a designated location.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed a black linen napkin with old food debris covering the clean plates on the prep top table.

Also, observed clean dishes stored in the storage room with food debris. Advised PIC to make sure that dishes that are clean and stored are being checked.

Also, observed a shelf (grid) with rust on it in the reach cooler at the bar with clean glasses stored on top of it. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the sanitizer at the 3-compartment sink at 0 PPM quaternary ammonium solution. PIC remade the sanitizer to 200 PPM.

Observed dead bugs on the floor and the window seal in the kitchen. Advised the PIC to clean the window seal and the floor to remove the bugs. The fly light should be moved near the back door area.

Observed a barbeque grilled outside that is being used to prepare food according to the PIC. PIC advised that overhead protection must be installed properly to prevent environmental contamination in order to prepare food outside.

511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed ice on the front-end in the lobby stored with no lid or overhead protection.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Observed the reach in cooler connected to the prep top with a condensation leak. Please have the cooler check for a clogged condensation line.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the inspection report not posted in the lobby for public's display.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

Observed the shelves in the reach in cooler with old food debris.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. 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.

Observed the shelves with rust on them in the egg cooler. Please clean and/or replace the shelf.

511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed that two splash guards are needed on both sides of the meat sink and the handwashing sink at the bar to prevent contamination.

Also, change the produce sink to the meat sink and the meat sink into the produce sink. This is to reduce contamination to the tea station.

Observed an accumulation of old food debris on the bottom of the both reach in freezers (single and double).

Observed an employee enter the kitchen area and start preparing food items without washing hands. Also observed employee using a cellphone and continue to prepare food items. Advised employee to make sure to wash hands between tasks to avoid contamination of food items.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Observed cheese in the reach in cooler with an excessive amount of mold spores. The cheese had an expiration date of 1/10. Advised PIC to use a first in first out method for food items and to check all products regularly. The cheese was discarded (COS).

Observed raw shelled eggs stored above raw broccoli, bell peppers, and sauerkraut. Also, observed raw ground beef and raw whole steak in storage bags (side by side) thawing on a sheet pan. Advised the cook to store food items according to cooking temperatures.

A copy of the food storage chart was left with the cook and how to properly store food items.

Observed the ice machine with a black mold-like substance on the top, interior surface. Also observed a small amount of a pink substance on the white ice chute.

Observed dishes being washed in the dishwasher at 0 PPM. After looking at the chemicals and speaking with the cook, it was determine that the chlorine sanitizer was not connected, but instead two bottles of dish detergent and a all purpose cleaner. Advised PIC to discontinue using the dishwasher until all chemicals have been connected, and properly sanitizing. Please use the 3-compartment sink to properly wash, rinse, and sanitize the dishes.

Observed cheese in the reach in cooler with an expiration date of 1/10 and sauce with an expiration date of 1/25. PIC discarded both items (COS).

Observed cheese and deli meats without a expiration or preparation date. Advised PIC to date all food items. All items have 7 days with day 1 being the date the item was prepped.

Observed the back door in need of a door sweep installed at the bottom to avoid bugs and pest entry into the facility.

Observed an insulin injection pen stored in the reach in cooler by seafood base and American cheese. Employee items should be stored in a designated area.

Observed bowls and single service trays stored by the prep top unit not inverted. Clean items should be stored where they are not exposed to splash, dust, or other contamination.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination

Observed an accumulation of old food debris on the bottom of the both reach in freezers (single and double). Observed the exterior surface of the fryers in need of cleaning due to a thick debris.

Observed ceiling tile damaged in the kitchen area and the dining room. The ceiling tiles that are damaged will need to be replaced with a smooth, easily cleanable, and nonabsorbent tile in the kitchen. The dining room tile doesn't have to smooth.

Also, observed the floor in need of cleaning (white substance) underneath the dishwasher and the 3-compartment sink. The floors in the walk in cooler and freezer and the storage room are in need of cleaning.

Observed several potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Instructed PIC to discard all opened and prepped food products and move all products not opened to another reach in cooler holding a temperature of 41F or below (COS).

Observed the ice scoop holder with a white and dusty debris on the inside. Please clean the ice scoop and holder daily.

Observed chicken salad stored in the reach in cooler with an expiration date of 8/22. Food item was discarded (COS).

Observed prepped shrimp and opened ground beef in the reach in cooler without a preparation or expiration date.

Observed the light shields in need of cleaning in the kitchen area.

Observed several food storage racks in the reach in coolers with rust on them. The shelves will need to be cleaned and repainted or replaced to avoid contamination.

Observed the handwashing sink and the veggie prep sink in need of resealing to the wall.

Observed the quat and chlorine test strips both expired.

Observed old food debris on the bottom floor of both reach in freezers. Also observed an accumulation of old debris in the metal pans holding syrup, sauces, and croutons.

Observed ceiling tile missing and damaged in the kitchen area. The ceiling tiles that are damaged will need to be replaced with a smooth, easily cleanable, and nonabsorbent tile. Observed the wall behind the prep table and by the back door not in good repair. The wall will need to be resealed and painted with a heavy-duty nonabsorbent paint.

Observed the walls in need of cleaning in the dishwashing room. Observed the floors in need of cleaning underneath equipment, under the food storage shelves in the dry storage room, and in the walk in freezer.

Observed several TCS food items stored in the reach in cooler at temperatures above 41F degrees.

Observed crabcakes stored in the reach in cooler expired on 2/17 and chicken thighs stored in the prep unit expired on 2/16. Items were discarded (COS)

Observed several boxes of food stored on the floor in the walk in freezer since Monday (2/19). (onion rings, chicken, potatoes, etc.)

Observed several food storage racks in the reach in coolers with rust on them. The shelves will need to be cleaned and repainted or replaced to avoid contamination.

Observed excessive dust build up on the wall behind the ice machine. Also observed several walls in need of cleaning due to old food debris. (Repeat)

Observed several ceiling tiles in the kitchen that are damaged and missing. The ceiling tiles will need to be replaced with a smooth tile. Also, there are several holes on the walls throughout the kitchen that needs to be repaired. (Repeat)

Observed excessive mold buildup on ice machine. The ice machine is cleaned monthly. Please clean weekly to prevent the build up of mold.

Observed (7) boxes of bread stored on the floor of the dry storage area.

Observed (2) handwashing signage above the handwashing sinks in the kitchen and the bar missing.

Observed excessive dust build up on the walls and ceilings.

Observed several ceiling tiles in the kitchen that had water damage. Employee stated roofing company SDR or Advanced Restoration will come out to repair the roof and ceilings. There was also a hole in the wall by 3 compartment sink and by the dry dishes rack.