Dublin Square

Fruit bowls stored uncovered in the stand up cooler. CA: Unless cooling, food shall be stored in packages, covered containers, or wrappings.. COS: Covered during inspection.

Deli meat in the stand up cooler opened last week was not date marked. CA: A food that requires datemarking shall be discarded if it: is in a container or package that does not bear a date or day. COS: Discarded during inspection.

Container of beans on the steam table hot holding at 116 deg f. Cup of rice hot holding on steam table hot holding at 125 deg f. Cups of beans hot holding on steam table at 130 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above. COS: Beans reheated during inspection. Rice discarded during inspection.

New kitchen manager. No employee has a CFSM. Manager has been here since November 2024. CA: A food service establishment will have 60 days after termination of employment of its CFSM to employ a new CFSM; Facility is in the process of enrolling new manager into course.

No paper towels available at the handwashing sink. Hand drying provisions shall always be available at handwashing sink; COS: added during inspection.

Turnips, meat sauce, and meat loaf were out of date in the reach in cooler in the kitchen. A food that requires datemarking shall be discarded if it:Exceeds 7 days, not including the time that the product is frozen (ii) Is in a container or package that does not bear a date or day; or (iii) Is appropriately marked with a date or day that exceeds 7 days. 2. Refrigerated, ready-to-eat, Time/Temperature Control for Safety food prepared in a foodservice establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. COS: Out of date food discarded.

Chicken thawing in the sink without running water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C). 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection.COS: Corrected employee, employee put chicken completly submerged running water.

Multiple personal items stored on prep table (tumblers) and personal items stored on pans (bags). Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Moved during inspection.

No paper towels available at the handwashing sink. Hand drying provisions shall always be available at handwashing sink; COS: added during inspection.

Working container of salt not labeled. All working containers that hold food/food ingredients shall be labeled with common name of food; COS: labeled during inspection.

Mop sink needs to be replaced. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste. CA: Facility going to get mop sink that meets these specifications. Hot and cold water through mixing faucet with backflow preventer and with its walls constructed with smooth, easily cleanable, light-colored finish washable to level of splash

All residential equipment in the facility needs to be replaced with commercial equipment. Food service equipment must be commercial grade equipment and resigned and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

Steam table not working due to faulty electrical cord. Steam table shall be fixed or replaced. All equipment shall be maintained in good repair. CA: Hot holding cabinet being used in the meantime until steam table can be fixed or replaced.

Floors, walls and ceilings throughout the facility have residue and need to be cleaned. Ceiling vent covers throughout the facility are dirty and shall be cleaned or replaced. All physical facilities shall be maintained in good repair.

Popcorn ceilings need to be replaced with smooth and easily cleanable ceiling. Grout missing on some part of the floor, missing grout must be filled in to make floor smooth and easily cleanable. Except as specified under subsection (2)(d) of this Rule and except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.