2-301.14; Priority; [Repeat] Server observed entering the main kitchen from the dining room and used hand sanitizer in lieu of handwashing and proceeded to grab items from the reach-in cooler to prep for service. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given to PIC and employee corrected the action by washing their hands. **This has been mentioned on the last 4 inspections**
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; A few flies observed in the main kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; and (D) Eliminating harborage conditions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C); [Repeat] The sides of the cooking equipment in the main kitchen is in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-301.14; Priority; [Repeat] Food employee observed entering the main kitchen from the dining room and proceeded to portion out a bowl of soup without handwashing. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given and employee instructed to wash hands by PIC. **This has been mentioned on the last 3 inspections** 2-301.14 (F); Priority; A food employee in the secondary kitchen was observed picking up a glove from the floor and discarding it but did not wash their hands prior to donning new gloves. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee washed their hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
6-301.14 Handwashing Signage; Handwashing signage is missing in the kitchen and bathroom areas accessible to food employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- signage provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 (A); Priority Foundation; The slicer not recently used was observed with leftover food debris along the blade; product pusher and thickness gauge plate. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- slicer was cleaned by an employee.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14(B); Priority; Gazpacho cooling since 10 am in the reach-in cooler is not cooling quickly enough. At 11:30 am the gazpacho was 66F and at 1:04pm it was 59F after being stirred. Caper sauce sitting on the countertop cooling prior to my arrival is also not cooling quickly enough. At 11:32 am the sauce was 99F and at 1:02pm the sauce had only lowered to 86F. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. CDI- Gazpacho and caper sauce were split into shallower portions and moved to the walk-in cooler or freezer to rapidly cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(1) ; Priority; Carbonara sitting in the steam well was holding between 123-130F. The cream sauce for the carbonara was sitting on the countertop upon my arrival and holding at 121F. After properly reheating or cooking TCS* foods; they shall be maintained at 135F or above throughout entire product. CDI- Both items were reheated to 165F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(2); Priority; [Repeat] Sliced turkey and salad mix sitting on the countertop on ice was observed holding between 46-55F. Maintain TCS foods in cold holding at 41F or less. CDI- both items were allowed to be rapidly cooled in the reach-in cooler and/or freezer due to being out for less than 2 hours. Time as a Public Health Control was suggested for items being held on ice during lunch service.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; [Repeat] TCS food items (hummus 5/19; meatballs 5/8) in The Grove Kitchen were observed being held past 7 day date marking. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items voluntarily discarded by PIC.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Gazpacho (made from room temperature or colder ingredients) was cooling in thick portions. It cooled down only 7 degrees in 120 minutes when temperature was checked in the middle of product. Caper sauce had also only cooled down 13 degrees in the same amount of time...When cooling TCS* foods; use shallow containers (2-4 inch food depth); ice-water baths with constant stirring; and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; The 3-compartment sink in the main kitchen is heavily stained from consistent dumping of coffee/tea. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C); [Repeat] The microwave in the main kitchen is heavily soiled and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; The flooring underneath equipment; shelving and 3-compartment sink in the main kitchen are soiled and in need of cleaning. The floors in the outdoor walk-in cooler is also in need of cleaning. The floors and drains underneath the 3-compartment sink in The Grove Kitchen is also in need of cleaning as well. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-301.14; Priority; [Repeat] Food employee observed entering the kitchen from retrieving items from the outside walk-in cooler and proceeded to handle equipment without handwashing. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given and employee instructed to wash hands by PIC.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
6-301.11; Priority Foundation; Soap was not available at any of the handwashing sinks in The Grove Kitchen (newest addition near the pool). Provide soap for handwashing at each handsink. CDI- soap was provided. 6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink in the dish area of The Grove Kitchen. Provide paper towels or approved alternative for hand drying at each handsink. CDI- Paper towels provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(2); Priority; Cooked chicken breast in the bottom of the flip top cooler was holding between 42-45F. Maintain TCS foods in cold holding at 41F or less. CDI- Chicken was voluntarily discarded by PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; Several TCS foods (sour cream; pimento cheese; cooked eggplant; polenta; ceasar dressing; bleu cheese; ricotta; etc.) were observed in both kitchens being held past 7 day date marking. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Two spray bottles filled with bleach and an unknown chemical was not labeled...Working containers of chemicals and sanitizers taken from bulk supplies shall be labeled with common name of product...CDI by labeling bottle.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-205.10; The outdoor walk-in cooler that has recently been installed has not been evaluated and/or approved by plan review. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Although proper food temperatures are being maintained; this cooler should be used for bulk storage of foods only and should be locked when not in use. Please continue to work with Jennifer Edwards on receiving approval for this equipment.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Test strips are not available for the lactic acid sanitizer being used. Provide a test kit that accurately measures sanitizer concentrations. Verification Required- EC will return within 10 days to verify or a picture of the test strips may be sent via text to Kendra Wiggins at 984-233-0487.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Employee's personal items (purse; coat etc.) were observed being stored on a shelf in contact with clean dish storage in the kitchen. Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11; There is not enough lighting in the outdoor walk-in cooler. Provide required lighting intensity.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-301.14; Priority; Food employee observed entering the kitchen from the dining area and proceeded to handle covered food items without handwashing. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given and employee instructed to wash hands by PIC.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(2); Priority; Pimento cheese in the reach-in cooler and salad mix on ice were both holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- pimento cheese was placed into a shallow pan to rapidly cool and more ice was added to surround the salad mix.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.11; The 3-compartment sink has a leaking pipe underneath. The water also continuously flows from the faucet. Maintain equipment in good repair. PIC stated that work orders are in place.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C); [Repeat] Cleaning needed of the microwave and reach-in cooler shelving. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Employee's personal items (bookbag; iPad; watch; etc.) were observed being stored on the clean dish drying rack in the kitchen. Designate and use an area for the orderly storage of employees' clothing and possessions.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4-903.11(A); (B) and (D); Core - Several clean food containers were stacked while wet. Clean equipment and utensils shall be stored in self-draining position that allows air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11 Maintain equipment in good repair. Gaskets torn on freezer door close to small make line.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C); Cleaning needed of freezers; reach ins; shelves and drawers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Dust accumulation on ceiling. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.18; Priority; Deli meat and tomatoes on make line past 7 day date marking. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
6-501.12; Core; Dust accumulation on ceiling. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Containers of cooked ribs sitting on top of the oven were holding at 125F. After properly reheating or cooking TCS* foods; they shall be maintained at 135F or above throughout entire product. CDI- by reheating food to 165F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Bacon fat sitting on the counter top at 76F. Unless actively preparing or properly cooling; cold TCS foods shall be kept at 41F or less...CDI bacon fat voluntarily discarded by PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Shelving holding clean dishes observed with some dust accumulation. The sides of the flat top grill has heavy grease accumulation present. Cleaning along the sides and inside of the fryer needed. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.