Prema at Ashton Hills

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed in the walk in freezer fully cooked chicken stored directly with raw beef. Observed raw fish and shrimp stored over fully cooked diced chicken. Observed raw fruit stored directly with raw fish, Observed raw ground beef stored over raw fish fillets. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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 relocated to separate and protect. ANY THIRD REPEAT OF THE SAME CODE VIOLATION MAY RESULT IN A PERMIT SUSPENSTION

6-1A: .04(6)(f)Observed multiple salads cold holding at a temperature above 41°F. (See temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Salads were discarded.

1-2A: .03(2)(a)-(l), (n)Due to todays low score it has been determined the person in charge is not demonstrating active managerial control within their 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)

2-1B: .03(5)(c)Observed employee walk in to the kitchen to the ice machine to get ice without washing her hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee was educated on when to wash hands.

2-2A: .03(1)(c)2,3,17Person in charge could not name all six food borne-illnesses. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on food borne-illnesses.

2-2B: .03(5)(j)1&2Observed employee drinking water while walking through the kitchen. 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: Educated employee on when and where to drink.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed hard shell eggs stored over muffins in the reach in prep cooler. Observed uncooked chicken and fully cooked chicken stored together in the walk in freezer. Observed hard shell eggs stored with butter in the walk in cooler. Observed fully cooked pork sausages stored next to ground meats. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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 to follow separation and protection.

4-2B: .05(6)(l)Observed the hot water final rinse for the mechanical ware washing machine not reaching the required temperature of 165°F. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C), or less than: (Pf) (i) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) or (ii) For all other machines, 180°F (82°C). (Pf) Corrective Actions: Facility will wash rinse and sanitize all dishes and utensil until the mechanical dish machines is repaired.

6-2: .04(6)(g)Observed milk, deli ham/turkey, cut tomatoes and lettuce, onions, and eggs with no date marking. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: All items were discarded.

14C: .05(10)(e)1&3Observed single service cups, containers and to go containers stored directly on the floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: All single service items were relocated from the floor.

2-2D: .06(2)(o)Observed the hand washing sink clogged and still water sitting in the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge unclogged that hand sink. Sink was washed rinsed and sanitized.

15A: .05(1)(i)Observed green shelves in the walk-in cooler with a buildup of a white mold like substance. 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)

17C: .07(5)(a),(b)1,2,3Observed accumulations of grease like debris on the floor between the fryer, the stove and the reach in stand alone cooler. 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)