Dahlonega Resort and Vineyard LLC

Observed that the self-closer on the back door leading to the outdoor walk-in needs tightening as the door does not fully self-close and a gap of an inch or so is left. Observed multiple live flies within the kitchen likely as a result of this. Facility advised that the door must fully self-close.

Observed upon arrival that the most recent inspection report was not posted. Facility advised of requirement to post the most recent inspection report. New inspection issued and posted.

Observed debris on fan in the kitchen. Observed some equipment handles with debris. Observed storage shelves above preptops and heat lamp with debris. All nonfood contact surfaces must be kept clean, sanitized, and free of debris to prevent contamination of employee hands, in use utensils, and food items.

Observed multiple containers of fruit with mold. Observed some dented cans. Observed candied bacon kept at room temperature in the dry storage area dated 4/22, bacon not crispy cooked. COS items discarded

Observed items in the server cooler above 41 degrees F. All dairy and TCS items in cooler discarded. Facility placed sign on cooler to prevent its use for TCS foods until it has been serviced and can hold TCS items at 41 degrees F or colder. Work order placed.

Observed items left to cool overnight in prep top coolers and the walk-in-cooler that did not reach 41 degrees F and were not monitored for target times and temperatures. COS items discarded, staff informed of target times and temperatures and advised to not cool items overnight as temperatures cannot be monitored.

No sanitizer made when inspector arrived at facility, though food prep was occurring. COS QUAT bucket made to 200 ppm

Observed items in coolers kept past their expiration dates. COS items discarded.

Observed several food items prepared onsite as well as yogurt and a glaze that were commercially purchased to be kept past the manufacturer expiration date and past the 7-day maximum allowed for food items prepared onsite. COS food items voluntarily discarded.

Observed Bolognese sauce prepared yesterday in deep sided plastic container in walk in cooler. Observed food temperature in center of the container to be 53-57 degrees and food temperature on the outside edges of the container to be 43-44 degrees. Foods should be cooled by adding ice as an ingredient, using an ice paddle, or by putting small portions in a shallow container and loosely covering in cooler. Cooling must be monitored to determine if food item is moving through the danger zone appropriately. COS Bolognese discarded voluntarily

Observed multiple stacks of wet food storages containers in the dishpit. All multiuse containers must be completely air dried prior to stacking for storage to prevent mildew and mold growth. COS containers moved back to dishpit.

Observed numerous employee water bottles and reusable cups with straws stored on or above food prep surfaces and food storage areas. All employee items including drinks must be stored away from all food storage and prep areas to prevent contamination. COS employee drinks moved to appropriate location.

Observed the main kitchen dishmachine in use without properly dispensing sanitizer even after attempts to prime the machine. Test strips should be used by employees to ensure the dishmachine is functioning properly daily before use. COS dishmachine removed from service and 3-compartment sink will be solely used until dishmachine can be serviced. CMA will be called for service call.

Observed dried food debris on ready-to-use utensils, plates, bowls, and food storage containers stored in the main kitchen. All food contact surfaces must be cleaned and sanitized and stored in a way that prevents their contamination. COS all utensils, plates, bowls, and food storage containers were brought to the dishpit for recleaning and sanitization.

Observed accumulated mold-like debris on the baffle of the ice machine. This surface must be cleaned and sanitized as often as necessary to prevent contamination of ice as a food item.

Observed containers of food stored in multiple coolers without a label indicating the common food name. All food items removed from their original containers or made in house and kept for longer than 24 hours MUST have a label indicating the common name of the food and date mark. COS labels added or items discarded.

Observed multiple flies in the main kitchen and inside the walk in cooler. Observed dead insects in the windowsill of the dishpit window. Pest control must be done as often as necessary to prevent pest incursion and the presence of pests. Facility will contact pest control company for service.

Observed debris accumulations on gaskets of coolers, on food and dry good storage shelves, inside the microwave, and on the bottom shelf a low boy cooler. All nonfood contact surfaces must be kept clean, sanitized, and free of debris to prevent contamination of employee hands, in use utensils, and food items.

Observed containers of food without labels. All food items removed from their original containers or made in house MUST have a label and date mark. COS labels added or items discarded.

Observed employees in kitchen without proper hair restraints. Employees working in kitchen/ handling food must have hair pulled back and must wear either a hat or hair net. Employees with beards exceeding 1/2" must have a beard net. COS staff educated and proper hair restraints donned.

Observed debris accumulations on gaskets of coolers. Observed debris accumulation on bottom of cooler/freezers and storage containers. Observed debris accumulation on spices and lids of some containers. Surfaces must be kept clean and free of debris. COS surfaces cleaned with sanitizer.