Emory Oxford Dining Hall

4-2A: .04(4)(c)1(iv)Observed multiple items in the dry storage that were being stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person in Charge (PIC) covered items.

4-2B: .05(7)(a)1Observed an accumulation of debris in the freestyle drink machine around the ice spout located in the dessert area. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Corrective Actions: NCOS

6-1A: .04(6)(f)Observed TSC items in the walk in cooler not holding a temperature of 41 degrees or below. Items included foods such as whole milk, yogurt, cottage cheese, cream cheese, sliced cheese, shredded cheese, ground beef, whole intact beef, pork chops, whole pork meats, raw chicken, grilled chicken, ice cream mix, sausage links, whole raw eggs, breaded pork chops, waffle batter, lactaid, buttermilk, turkey deli meat, ham deli meats, salami deli meats, tempeh, and seiten. Temperatures are recorded in temperature chart. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all food items.

6-1D: .04(6)(i)Observed several items such as overnight oats, oatmilk overnight oats, greek yogurt, and strawberry yogurt that was not discarded at the end of the 4 hour hold time for time control. Also observed several students serve themselves these items during the time it should have been discarded. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded food items.

15A: .05(6)(a)Observed the reach in cooler in the grill area was holding an ambient temperature of 46 degrees. Also, observed one of the walk in coolers that was storing the meats and dairy was holding an ambient temperature of 47 degrees. 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 will not use the reach in cooler or the walk in cooler for any TCS food items. The facility had a maintenance workers fix the coolers while EH was on site. Facility has multiple walk in coolers in the facility.

15C: .05(7)(d)Observed multiple clean food containers that had food label residue left on the container after washing Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC will rewash all containers.

15C: .05(7)(a)2,3Observed shelving units throughout the facility that had an accumulation of debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC cleaned and sanitized the shelving units.

12C: .04(4)(m)Observed that there was no sanitizing solution in the sanitizing buckets. EH checked sanitizing solution dispenser with Person in Charge (PIC) and discovered that the sanitizer was not pulling any sanitizing solution when being dispensed. 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 properly fixed the sanitizing dispenser and all sanitizing buckets were replaced.

14B: .05(10)(a)Observed clean, wet dished being stacked in a holding bin. PIC stated the dishes would be stored on a shelf. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC ensured that employees are properly drying all dishes before stacking.

15A: .05(6)(a)Observed the prep cooler in the pizza cooking area is missing a handle to lift the lid. Also, the underside of the lid is broken. Also observed that the hot box in that area is not sealing completely for the left side door. Facility has a work order for the hot box door. 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: NCOS

18: .07(5)(k)Observed multiple roaches in the kitchen area. Pest control has visited the facility and indicated that they are treating for the roaches along with other insects. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: NCOS

4-2B: .05(7)(a)1Observed a build up of debris on the ice machine that is located in the back of the facility near the employee office and back door. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: NCOS

6-1D: .04(6)(i)Observed that the items on time control in the salad bar area were not being discarded at the appropriate time. The time was marking as beginning at 5:30am and items were still at the bar at 10:10am. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Items at the salad bar were discarded. EH educated staff on the importance of discarding at the time that time control ends.

12A: .04(4)(w)4Observed that the facility has burger buns that customers retrieve themselves are not covered by a protective barrier. All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: NCOS