CORN HOUSE, THE

Observed grease accumulation on fryer hood fixtures of main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 72 hours

Observed an open can of nacho cheese, covered with aluminum foil stored in dry storage cabinet with mold-like growth in main kitchen. C/A: Food shall be safe. COS: Discarded

Observed container of raw beef sitting directly on top of a container of cooked beef in walk-in cooler of main kitchen. C/A: Raw animal proteins shall be separated from cooked RTE foods. COS: Foods discarded

Observed several cold holding violations in walk-in cooler and through out counter tops in main kitchen. C/A: 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. COS: Discarded

Observed several risk factor violations during the inspection: Disregard for food safety and insufficient food safety training, particularly among kitchen and food preparation staff, as detailed in the inspection report. Kitchen staff and management were aware that the walk-in cooler was at 50F (ambient) and still continued to use the unit to store TCS foods.

C/A: PIC shall ensure proper training of staff, control risk factors, and ensure food safety practices are implemented.

Correct within 10 calendar days

Observed that the only two hand sinks in facility (grocery side and main kitchen) were inaccessible due to dishes being piled up in them. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Dishes removed.

Observed several not-in-use containers of food uncovered through out main kitchen including: Beans, sugar, and corn meal. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled to protect from overhead contamination. COS: Foods covered.

Observed heavy mold-like build up in water reservoir and on ice prongs of ice machine in main kitchen. Observed heavily soiled chopping board and can opener in main kitchen. Per PIC, they were last cleaned a day ago.
C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.

Observed employee rinse off metal skewers that were previously used on raw meat with plain water, then put them away to store as clean in main kitchen. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Washed rinsed, and sanitized.

Observed employee cleaning dishes at 3 compartment sink with floor cleaner in main kitchen. C/A: Poisonous or toxic materials shall be used according to manufacture instructions. COS: Dishes rewashed, rinsed, and sanitized.

Observed walk-in cooler with ambient of 50F and unable to maintain cold holding TCS foods 41F or below in main kitchen. C/A: Cold holding equipment shall be maintained in good repair. Correct within 72 hours.

Observed black and pink, slime, mold-like build up inside the ice machine (main kitchen). C/A: Ensure food contact surfaces are cleaned to sight and touch. Correct within 24 hours

Observed several flies present at buffet area directly across from exit door. C/A: Eliminate harboring conditions COS: Door directly in front of buffet is to be closed during operation.

Observed employee put their finger in their mouth, then proceeded to place gloves on without washing hands first. C/A: Employees shall wash hands after touching bare human body parts other than clean hands and clean, exposed arms. COS: Washed hands

Observed employee rinse off their hands at the prep sink in main kitchen. C/A: 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. COS: PIC educated employee on where to wash their hands.

Observed items on buffet line (front service) using time as public health control without written procedures in place. C/A: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS: EHS emailed PIC TPHC guidance document + Food discarded

Observed several TCS foods in walk-in cooler, prep top cooler 1, and reach-in cooler 1 cold holding above 41F. C/A: Cold holding TCS foods shall be maintained at 41F or below at all times. COS: Discarded.

Observed refried beans and bone-in pork hot holding below 135F on stove top (main kitchen). C/A: Ensure hot holding TCS foods are maintained 135F or above at all times. COS: Rapidly reheated. PIC stated the food was on the stove for an hour.

Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed several towels inside front service hand sink. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Removed

Observed heavy black, slime, mold-like build up inside the ice machine (main kitchen). C/A: Ensure food contact surfaces are cleaned to sight and touch. COS: EHS provided PIC with options to clean ice machine.

Observed food employee clean blender cups and knives at produce sink, and not wash, rinsing and sanitizing (main kitchen). C/A: Facility must utilize a chemical sanitizer in sanitizing solution for manual ware washing at contact times/ concentration specified (Quat 200ppm-400ppm). COS: Dishes washed, rinsed, and sanitized at 3 compartment sink (400ppm Quat)

Observed facility does not have sufficient number of working cold holding units. C/A: Ensure there is a sufficient number of cold holding units.

Observed that an air gap is not installed at the 3-compartment sink or the preparation sink. C/A: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm)

Observed test strips for sanitizer is not available. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.