HUNAN INN

Observed Bleach bottle without an EPA registration number or indication of being affective against Norovirus. The provided bleach bottle was for laundry whitening. No clean up procedures of vomit/ fecal events for carpeted dining area. Informed PIC that vomit/ fecal events must be provided for carpeted areas. Advised PIC to develop procedures to maintain in facility. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Discussed with PIC that she must purchase a disinfectant bleach and email a photo of that bleach with EPA registration number. Email provided to PIC.

Observed box of cabbages in the walk in cooler, two pitchers of tea, two pitchers of water, and the ice for serving guests at the servers station uncovered. CA: Foods shall be covered or protected from overhead contamination. COS: The PIC covered the drinks at the servers station and the ice with cling wrap. PIC covered the cabbage by closing the box. The cabbage is uncut and uncooked.

Observed multiple ready to eat food items throughout the kitchen without common name labels or description labels. CA: Foods packaged on site must be labeled with common name.

Observed cardboard boxes on the counter, on a shelf in the walk in cooler, on the ice machine, and aluminum foil lining the ledge of the grill. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS: The PIC and employees removed cardboard and aluminum foil from all nonfood contact surfaces.

Observed non food contact surface on the lids of containers at steam table unclean to sight and touch. Observed racks in walk in cooler covered in an accumulation of debris. Observed the backup gas grill with a build up of grease and food debris. Observed containers holding clean utensils unclean with food debris. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC that during down time and closing hours, the facility must be deep cleaned to remove accumulation of food, dust, and debris.

Floors were sticky during inspection. Observed grease build-up on the walls and floors in the main kitchen. CA: 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed multiple TCS foods cold holding at temperatures above 41F. Observed bottom of prep top cooler ambient temperature measuring above 41F.
CA: 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: TCS food that were above 41F were discarded. Cooked noodles were moved from bottom of prep top cooler to white reach in cooler 1 to properly cold hold.

Observed hand sink near 3-compartment/ meat sink without paper towel. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf
2. A continuous towel system that supplies the user with a clean towel; Pf
3. A heated-air hand drying device; Pf or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.P Email inspector with photo proof of hand sinks correctly supplied with paper towels.

Observed handwashing sink near 3-compartment/meat prep sink without soap. CA: ) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed handwashing sink near 3-compartment/ meat prep sink with empty garlic powder container, and two parts of a plastic bottle stored inside of it. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: The empty garlic powder container and plastic bottle parts were removed from the handwashing sink.

Observed multiple Bleach bottles without an EPA registration number or indication of being affective against Norovirus No clean up procedures of vomit/ fecal events for carpeted dining area. Informed PIC that vomit/ fecal events must be provided for carpeted areas. Advised PIC to develop procedures to maintain in facility. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS: PIC purchased disinfectant bleach during inspection write up.

Observed back door of facility left open with screen door left open as well up start of inspection. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (iii)Solid, self-closing, tight-fitting doors. COS: PIC closed the screen door.

Observed all non-food contact surfaces of prep top cooler unclean to sight and touch. Observed non food contact surface on the lids of containers at steam table unclean to sight and touch. Observed racks in walk in cooler covered in an accumulation of debris. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC that during down time and closing hours, the facility must be deep cleaned to remove accumulation of food, dust, and debris.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Informed PIC to remove several items/discard all TCS foods (based on discussion with manager). Some of the cut vegetables were remove a placed in RIC with the inside ambient of 35. Manager of the facility contact HVAC contractor for immediate repair. Contractor was contacted and stated that he would arrive in 20 mins.

Observed several food item stored uncovered inside WIC and and bottom prep table area to prevent contamination. Informed PIC to properly cover all item stored inside the WIC a d RIC. (COS) Repeat.

Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, Warewashing, or equipment and utensil storage areas. Observed lighting in the main kitchen area missing light bulb. Informed PIC to replace all light bulbs tp proper foot-candles.