Gwinnett Inspections: 2 Eateries Fail, Wings Place Scores 29

GWINNETT COUNTY, GA — Here are some restaurant and food service inspections conducted in Gwinnett County during the past few days. Click on the date for more info.

Each item on an inspection form has a point value ranging from 1 to 9 points, with violations deducting points from a best possible score of 100. Higher points are taken for items with higher risk to cause illness, while repeat violations take even more points. Letter grades assigned are A for totals of 100 to 90 points, B for 89 to 80, C for 79 to 70, and U for less than 70.

Restaurants that scored a "U" grade are in bold and include the inspectors comments under "Observations & Corrective Actions."

Because of the high quantity of restaurants in Gwinnett County, Patch runs restaurant inspection scores every two or three days.

Last restaurant report: Gwinnett Inspections: Cafe Scores 71, Expired Milk Discarded

COMFORT INN & SUITES
5355 HIGHWAY 78 STONE MOUNTAIN, GA 30087
Food | Routine
March 7, 2019 | 86 B
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EL COMPAGINO
465 PLEASANT HILL ROAD SUITE 101 LILBURN, GA 30047
Food | Routine
March 7, 2019 | 100 A
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Zoom Coffee Roasters
960 Scales Rd Ste #110 Suwanee, GA 30024
Food | Routine
March 7, 2019 | 95 A
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SONIC OAK ROAD
820 OAK ROAD LAWRENCEVILLE, GA 30044
Food | Routine
March 7, 2019 | 97 A
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ANTOJITOS DOMINICANOS
510 PLEASANT HILL ROAD SUITE B LILBURN, GA 30047
Food | Routine
March 7, 2019 | 97 A
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COURTYARD BY MARRIOTT
3550 VENTURE PARKWAY DULUTH, GA 30096
Food | Follow-up
March 7, 2019 | 99 A
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The Wing Suite
1132 Athens Hwy Suite 206 Grayson, GA 30017
Food | Routine
March 7, 2019 | 96 A
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AMERICAN DELI
665 DULUTH HIGHWAY SUITE 1001 LAWRENCEVILLE, GA 30046
Food | Follow-up
March 7, 2019 | 75 C
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PINOKIO
1291 OLD PEACHTREE ROAD BUILDING 300 SUITE B6 SUWANEE, GA 30024
Food | Routine
March 7, 2019 | 99 A
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Starbucks
3035 Centerville Hwy Suite 19 Snellville, GA 30039
Food | Routine
March 7, 2019 | 99 A
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LILBURN ELEMENTARY SCHOOL
531 LILBURN SCHOOL ROAD LILBURN, GA 30047
Food | Routine
March 7, 2019 | 97 A
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STARBUCKS AT KROGER #449
1227 ROCKBRIDGE ROAD STONE MOUNTAIN, GA 30087
Food | Routine
March 6, 2019 | 83 B
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US 23 WINGS AND GRILL
6119 BUFORD HIGHWAY NORCROSS, GA 30071
Food | Routine
March 6, 2019 | 29 U
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Observations & Corrective Actions

1-2A: .03(2)(a)-(o) Due to unsatisfactory score, repeat violations, and being unable to answer food safety questions correctly, the person in charge is not demonstrating active managerial control. Person in charge could not communicate the 8 most common food allergens. Person in charge could not locate the facility's vomit/diarrhea clean-up procedures. All foods safety violations corrected during inspection. On site training performed during inspection. Vomit/diarrhea clean-up procedures were posted on the wall. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safey questions as they relate to the food service operation at hand.
2-1B: .03(5)(c) Observed employees touch parts of the body (hat, hair, face) and then proceed to touch food or clean equipment without washing hands and changing gloves. Observed employee enter the kitchen from the back door and proceed to touch clean equipment without washing hands. Observed employee touch raw chicken, and then proceed to touch cooked chicken. Trained employees and manager of proper handwashing. 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.
2-2A: .03(1)(c)2,3 and .03(1)(c)17 The person in charge could not communicate to the Health Authority the required reportable symptom jaundice. Trained employee of the employee health policy. 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 transmissble 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.
2-2D: .06(2)(o) Multiple times throughout the inspection, the handwashing sink was being blocked by a cart. Employee relocated the cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
3-1C: .04(1) Observed cooked chicken in the freezer with falling ice directly on the food. Observed limes and cut tomatoes with a mold-like accumulation. Foods discarded. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
4-1A: .04(4)(n)1 Observed employee handle raw chicken while wearing gloves and without changing gloves or washing hands, employee proceed to touch clean utensils. Gloves were changed and hands washed. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
4-2B: .05(8)(a) Observed employee wash a piece of equipment and then proceed to place the equipment with clean dishes without sanitizing. Employee placed the dish into a chlorine sanitizing solution. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
4-2B: .05(6)(n) Observed employee rinse a rag that came from a chlorine sanitizer solution with water, reducing the concentration to 0ppm, and then proceed to wipe down a prep table. Employee placed the rag back into a 50ppm chlorine solution and wiped the table again. A chlorine sanitizing solution shall have a concentration between 50ppm and 100ppm.
4-2B: .05(7)(a)1 Observed multiple pieces of equipment stored away as clean with residue on the food-contact surfaces. Dishes sent to be washed, rinsed, and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. **THIRD CONSECUTIVE VIOLATION OF CODE PROVISION**
6-1C: .04(6)(d) Observed cooked rice that did not cool to 70F within 2 hours. Observed cooked chicken and cooked beef that did not cool at a fast enough rate (see temperature log). Rice discarded. Methods altered for cooling chicken and beef. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit).
6-2: .04(6)(g) Observed multiple refrigerated, ready-to-eat time/temperature control for safety (TCS) foods (cooked chicken, cooked shrimp, cooked beef, opened cheese) prepared longer than 24 hours ago without any date marking. All foods dated with the day of preparation. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1.
8-2B: .07(6)(e) Observed employee pour bleach straight from the concentrated bottle onto a dirty dish while washing the dish. Employee rinsed off bleach and rewashed the dish. "Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (iii) The conditions of certification, if certification is required, for use of the pest control materials."
10D: .04(4)(d) Observed multiple sauce containers that were not labeled with the common name. Facility has until 3-15-19 to label all foods with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
11A: .04(6)(e) Observed foods cooling in deep, large containers with lids while at room temperature. Foods transferred to shallow, uncovered containers and placed into the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination).
12A: .04(4)(q) Observed employee preparing raw chicken at the 4-compartment sink while another employee was washing dishes. Observed a box of raw chicken stored on the floor. Raw chicken relocated to the designated meat sink. "Food shall be protected from contamination by storing the food: 1) in a clean dry location; 2) where it is not exposed to splash, dust, or other contamination; and 3) at least 6 inches (15 cm) above the floor."
14A: .04(4)(k) Observed in-use utensil being stored in room temperature water between uses. Observed multiple foods with utensil handles lying directly in the food. Utensil in water sent to be rewashed. Utensils relocated so that handles sticking out of the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**
15C: .05(7)(a)2,3 Multiple pieces of equipment throughout the facility have debris/grease accumulation on the nonfood-contact surfaces. Multiple dishes stored away as clean with old sticker residue on the nonfood-contact surfaces. The vent hoods above the fryer are soiled and need a deep cleaning. Facility has until 3-15-19 to clean all nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
17C: .07(5)(a),(b) The walls in the facility are soiled and need a deep cleaning. Correct by 3-15-19. Floors, walls, and ceilings shall be maintained clean.
17D: .07(4)(b) Observed employee personal items and food being stored above food for customers. Employee items relocated to a designated area. Areas designated for employee activity shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Additional Comments

All temperatures in compliance unless otherwise noted.

THE FOOD SERVICE PERMIT HAS BEEN SUSPENDED 3-7-19 FOR
-THIRD CONSECUTIVE VIOLATION OF CODE PROVISION .05(7)(a)1 and
-10 CRITICAL VIOLATIONS ON A ROUTINE INSPECTION

The permit was reinstated 3-7-19 after on-site training.

A follow-up inspection will occur on or before 3-15-19. Ensure all uncorrected violations are corrected.

A required additional routine inspection will occur before 3-7-2020.

NATARICA GRILL RESTAURANT
5730 BUFORD HIGHWAY, #K NORCROSS, GA 30071
Food | Routine
March 6, 2019 | 96 A
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GOLDEN CORRAL
3270 SATELLITE BOULEVARD. DULUTH, GA 30096
Food | Routine
March 6, 2019 | 91 A
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PEACHTREE ELEMENTARY
5995 CROOKED CREEK ROAD NORCROSS, GA 30092
Food | Routine
March 6, 2019 | 100 A
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121 SALAD SUSHI BOWL
1611 SATELLITE BOULEVARD SUITE 17 DULUTH, GA 30097
Food | Follow-up
March 6, 2019 | 99 A
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RODEWAY INN
5990 WESTERN HILLS DRIVE NORCROSS, GA 30071
Food | Routine
March 6, 2019 | 100 A
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Hibachi Yum
1030 Old Peachtree Rd NE SUITE 206 Lawrenceville, GA 30043
Food | Routine
March 6, 2019 | 96 A
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KITCHEN 25
1350 BOGGS RD NW SUITE #4 DULUTH, GA 30096
Food | Routine
March 6, 2019 | 57 U
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Observations & Corrective Actions

1-2A: .03(2)(a)-(o) Due to unsatisfactory score, multiple critical violations and repeat violations, person in charge is not demonstrating active managerial control. All food safety violations corrected during inspection. Training provided. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safey questions as they relate to the food service operation at hand.
2-1B: .03(5)(c) Observed employee touch phone and then proceed to touch a container of food without washing hands. Employee washed 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.
2-1B: .03(5)(b) Observed employee wash hands without soap and proceed to dry hands on apron. Employee washed hands properly at the handwashing sink. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped.
2-2A: .03(1)(c)2,3 and .03(1)(c)17 The person in charge could not communicate the employee health policy to the health authority. Trained person in charge of the employee health policy. 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 transmissble 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.
2-2B: .03(5)(j)1&2 Observed employee drinks in reusable cups being stored on prep surfaces. Observed an employee plastic water bottle stored above a prep cooler. Employee drinks relocated. 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).
2-2D: .07(3)(b) The handwashing sink in the back of the facility was not provided with any paper towels. Manager placed paper towels at the handwashing sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device.
2-2D: .03(5)(d) Observed employee wash hands at a prep sink. Employee relocated to the designated handwashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.
4-1A: .04(4)(c) Observed raw shell eggs above cabbage and raw chicken above vegetables in the walk-in cooler. Observed raw chicken, raw beef, and raw shrimp above vegetables in the prep cooler. Observed raw chicken above dressings in the upright cooler. All foods rearranged to allow proper separation and protection. Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**
4-1A: .04(4)(n)1 Observed employee wearing single-use gloves handle raw beef and then proceed to handle clean equipment without changing gloves and washing hands. Employee washed hands and changed gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
4-2B: .05(8)(a) Observed employee wash a utensil and store it away as clean without sanitizing. Dish placed into the sanitizer solution. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
8-2B: .07(6)(b) Observed multiple working chemical containers not labeled with the common name. Chemical containers discarded. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
8-2B: .07(6)(o) Observed a bottle of medication stored above a prep cooler. Medication relocated to a designated area. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children.
12A: .04(4)(q) Observed multiple containers of food being stored directly on the floor. Observed raw chicken being stored on the 3-compartment sink while an employee was washing dishes. Foods relocated to 6 inches off of the floor. Chicken relocated. "Food shall be protected from contamination by storing the food: 1) in a clean dry location; 2) where it is not exposed to splash, dust, or other contamination; and 3) at least 6 inches (15 cm) above the floor."
12A: .04(4)(r) Observed a container of margarine being stored underneath a leaking handwashing sink. Margarine was relocated. "Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; 2) garbage or mechanical rooms; 3) under sewer linens that are not shielded to prevent potential drips; 4) under leaking water lines or lines which water has condensed; 5) under open stairwells; or 6) under other sources of contamination."
14A: .04(4)(k) Observed in-use utensils being stored with the handles submerged in the food between use. Utensils placed with handles sticking out of the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency.
15C: .05(7)(a)2,3 Observed several dishes stored away as clean with debris on the nonfood-contact surfaces. Dishes sent to be rewashed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observations & Corrective Actions

1-2A: .03(2)(a)-(o) Due to unsatisfactory score, multiple critical violations and repeat violations, person in charge is not demonstrating active managerial control. All food safety violations corrected during inspection. Training provided. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safey questions as they relate to the food service operation at hand.
2-1B: .03(5)(c) Observed employee touch phone and then proceed to touch a container of food without washing hands. Employee washed 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.
2-1B: .03(5)(b) Observed employee wash hands without soap and proceed to dry hands on apron. Employee washed hands properly at the handwashing sink. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped.
2-2A: .03(1)(c)2,3 and .03(1)(c)17 The person in charge could not communicate the employee health policy to the health authority. Trained person in charge of the employee health policy. 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 transmissble 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.
2-2B: .03(5)(j)1&2 Observed employee drinks in reusable cups being stored on prep surfaces. Observed an employee plastic water bottle stored above a prep cooler. Employee drinks relocated. 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).
2-2D: .07(3)(b) The handwashing sink in the back of the facility was not provided with any paper towels. Manager placed paper towels at the handwashing sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device.
2-2D: .03(5)(d) Observed employee wash hands at a prep sink. Employee relocated to the designated handwashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.
4-1A: .04(4)(c) Observed raw shell eggs above cabbage and raw chicken above vegetables in the walk-in cooler. Observed raw chicken, raw beef, and raw shrimp above vegetables in the prep cooler. Observed raw chicken above dressings in the upright cooler. All foods rearranged to allow proper separation and protection. Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**
4-1A: .04(4)(n)1 Observed employee wearing single-use gloves handle raw beef and then proceed to handle clean equipment without changing gloves and washing hands. Employee washed hands and changed gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
4-2B: .05(8)(a) Observed employee wash a utensil and store it away as clean without sanitizing. Dish placed into the sanitizer solution. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
8-2B: .07(6)(b) Observed multiple working chemical containers not labeled with the common name. Chemical containers discarded. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
8-2B: .07(6)(o) Observed a bottle of medication stored above a prep cooler. Medication relocated to a designated area. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children.
12A: .04(4)(q) Observed multiple containers of food being stored directly on the floor. Observed raw chicken being stored on the 3-compartment sink while an employee was washing dishes. Foods relocated to 6 inches off of the floor. Chicken relocated. "Food shall be protected from contamination by storing the food: 1) in a clean dry location; 2) where it is not exposed to splash, dust, or other contamination; and 3) at least 6 inches (15 cm) above the floor."
12A: .04(4)(r) Observed a container of margarine being stored underneath a leaking handwashing sink. Margarine was relocated. "Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; 2) garbage or mechanical rooms; 3) under sewer linens that are not shielded to prevent potential drips; 4) under leaking water lines or lines which water has condensed; 5) under open stairwells; or 6) under other sources of contamination."
14A: .04(4)(k) Observed in-use utensils being stored with the handles submerged in the food between use. Utensils placed with handles sticking out of the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency.
15C: .05(7)(a)2,3 Observed several dishes stored away as clean with debris on the nonfood-contact surfaces. Dishes sent to be rewashed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
17D: .07(4)(b) Observed employee food being stored above customer food in the walk-in cooler and upright cooler. Employee items relocated. Areas designated for employee activity shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Additional Comments

All temperatures in compliance unless otherwise noted.

NOTE: Facility uses flavored drink syrups as food additives.

NOTE: Ensure wet wiping cloths are stored in sanitizer solutions between use.

NOTE: Three ceiling tiles missing in the kitchen. Person in charge stated they are working on fixing a leak. Replace tiles once the leak is repaired.

NOTE: The handwashing sink in the back of the facility has a small leak. Repair by 3-15-19.

A follow-up inspection will occur on or before 3-15-19.

A required additional routine inspection will occur before 3-7-2020.

**THIRD CONSECUTIVE VIOLATION OF CODE PROVISION WILL RESULT IN PERMIT SUSPENSION*

17D: .07(4)(b) Observed employee food being stored above customer food in the walk-in cooler and upright cooler. Employee items relocated. Areas designated for employee activity shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Additional Comments

All temperatures in compliance unless otherwise noted.

NOTE: Facility uses flavored drink syrups as food additives.

NOTE: Ensure wet wiping cloths are stored in sanitizer solutions between use.

NOTE: Three ceiling tiles missing in the kitchen. Person in charge stated they are working on fixing a leak. Replace tiles once the leak is repaired.

NOTE: The handwashing sink in the back of the facility has a small leak. Repair by 3-15-19.

A follow-up inspection will occur on or before 3-15-19.

A required additional routine inspection will occur before 3-7-2020.

**THIRD CONSECUTIVE VIOLATION OF CODE PROVISION WILL RESULT IN PERMIT SUSPENSION*