MANSIONS AT DECATUR

Personal cleanliness — Inspector Note: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed food worker preparing food for customer's order with a loose ponytail and no hair restraint worn. COS: Food worker obtained a hair restraint.

Personal cleanliness — Inspector Note: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observed food worker wearing one ring and wrist watch while preparing food for customer's order and service in main kitchen. COS: Food worker removed said items from hand.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Kitchen and Tableware, properly handled to protect food-/lip-contact surfaces. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Observed tableware spoons stored with food/ lip contact readily accessible to touch by employees in storage trays in main kitchen. COS: Food worker stored said utensils in correct position.

Food separated and protected — Inspector Note: Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: 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, Cooked ready-to-eat food; and Fruits and vegetables before they are washed. Observed one bag of raw chicken pieces stored above commercially prepared breaded chicken breasts in three door reach in cooler , raw beef slices stored above unwashed fruits in walk in refrigerator and food stored directly on floor in walk in cooler. COS: All food items were moved and correctly stored on food storage shelves.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed individual servings of chocolate milk and regular milk tested at a range between 45F - 50F in one door reach in cooler(Ambient temperature 32F) in Customer self service area in main dining room. COS: Said food items were placed in reach in cooler to be cooled down to 41F by food worker. Additionally, individual portions on butter tested at 73F on display counter in same area. COS: Food item was discarded by PIC.

Pasteurized foods used: Prohibited foods not offered — Inspector Note: Special Requirements for Highly Susceptible Populations (Pasteurized Foods, Prohibited Re-Service, and Prohibited Food).The following foods may not be served or offered for sale in a ready-to-eat form: A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue. Observed poached eggs being made for customer's order from unpasteurized raw shell eggs and raw shell eggs being stored for customer's order in reach three door reach in cooler in main kitchen. As per invoice raw shell eggs were ordered instead of pasteurized raw shell eggs. PIC was instructed to order pasteurized raw shell eggs on next order .

Toxic substances properly identified, stored, used — Inspector Note: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. Observed single use gloves, plates and cups for food preparation and service stored amongst cleaning chemicals in chemical storage and paper goods storage room in main kitchen. COS: Food worker rearranged storage shelves in said room.