New Fortune House

Observed during the course of this inspection employee drinks were being stored in the drink prep area with lids that were not secure and no straws. CA: Glynn Eh instructs management to train staff that they are only allowed to drink from cups that are single use, with a secure lid & straw. Staff also need to have an area away from food or drink prep to consume the drink.

Observed during the course of this inspection that the facility dishwashing machine was getting stuck in its "Sanitization Cycle" and dispensing sanitizer at concentrations above 200ppm. COS: Management adjusted the machine to restore normal sanitizer flow. CA: Glynn EH instructs management to ensure that all chlorine sanitizers are dispensed so that a concentration is dispensed in the range of 50-200ppm and never above 200ppm.

Observed during the course of this inspection that employee foods were stored mixed in with customer foods in the walk in cooler. COS: Items were moved. CA: Glynn Eh instructs management to ensure that all employee foods are stored in a designated area on the bottom shelf in the walk in cooler.

Observed during the course of this inspection that the facility ice machine displayed significant buildup on internal surfaces. CA: Glynn EH instructed management to clean and sanitize the internal surfaces of the machine often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had dirty knives and spatulas in storage awaiting use. COS: Items were removed from storage and cleaned and sanitized. CA: Glynn EH instructs management to ensure that utensils are properly cleaned and sanitized first and then stored in a clean dry location at least 6 inches off of the floor.

Observed during the course of this inspection that in the facility main kitchen there were multiple personal food items stored with clean equipment and over prep surfaces. CA: Glynn EH instructs management to create a specific area for all employee food/personal items where they do not provide a contamination risk for equipment and food prep areas and have employees stored all personal items there.

Observed during the course of this inspection that the facility was using a non germicidal "whitening" bleach for all sanitizing operations. CA: Glynn EH showed management multiple types of germicidal bleach and instructed them to only use one rated against norovirus for the clean up of bodily fluid accidents and sanitization.

Observed during the course of this inspection that the facility had first aid supplies stored over food prep areas and food storage equipment. COS: Supplies were relocated when identified. CA: Glynn EH instructs management to ensure that all first aid supplies are properly stored in areas where they don't pose a contamination risk to food prep areas and food storage equipment.

Observed during the course of this inspection that the facility had multiple shelves that displayed buildup of old food debris. CA: Glynn Eh instructs management to ensure that all non food contact surfaces are cleaned often enough to prevent the buildup of old food debris.

Observed during the course of this inspection that the facility reach in cooler located next to the fryers was holding tcs foods between 47 - 66 deg f. COS: All TCS foods were discarded. CA: Glynn EH instructs management not use the cooler for storing tcs foods until repairs are made.

Glynn EH instructs management to monitor tcs food temps throughout the day to ensure all foods are being cold held at temps of 41 deg f or below.

Observed on 10/30/2024 that unit was cold holding tcs items @ 41 deg f and below.

Observed during the course of this inspection that multiple boxes of single service to go cups and boxes were stored on the floor in dry storage. CA: Management stated that all single service items will be elevated 6 inches off of the floor.

Observed during the course of this inspection that the facility had multiple nonfood contact shelves that displayed significant buildup of dust/food debris. CA: Glynn EH instructs management to ensure that facility non food contact shelving is cleaned as soon as possible and often enough to ensure that buildup doesn't happen.

Observed during the course of this inspection that the facility had multiple ceiling tiles displaying water damage and multiple walls in the main kitchen that displayed old food buildup/dust on them. CA: Glynn EH instructs management to replace damaged ceiling tiles often enough to keep them in good repair and to deep clean the walls in the main kitchen often enough to keep buildup down.

Observed during the course of this inspection that the facility prep top cooler was not properly holding tcs tofu at 41 deg f or below. COS: Tofu was discarded and unit was restricted from use with tcs food items. CA: Management stated that the unit will not be used until repairs are made.

Observed during the course of this inspection that recently fried soup crackers were boing stored in cardboard box tops after frying and dry seasonings were being stored inside of metal containers with buildup of old seasonings on them. COS: All items were transferred to the right style of clean and sanitary containers. CA: Management stated that staff will be trained to properly store all RTE foods and dry seasonings in clean and sanitary food grade containers.

Observed during the course of this inspection that multiple boxes of single service to go cups and boxes were stored on the floor in dry storage. CA: Management stated that all single service items will be elevated 6 inches off of the floor.

Observed during the course of this inspection that multiple sanitizer buckets did not have an appropriate level of sanitizer in them. COS: Management re made the buckets with sanitizer. CA: Management stated staff will be trained to create appropriate strength sanitizer buckets and ensure the appropriate level of chemical is in them.

Observed during the course of this inspection large containers of raw tcs food products with no labels indicating a 7 day discard date. CA: Management stated that the facility will create a system to label and date tcs food products with a 7 day discard time from the date of prep or defrost.

Observed multiple pieces of equipment in the grill prep area that displayed significant dust, grease buildup as well as egg residue. CA: Management stated that the deep cleaning schedule will be increased to address the areas of concern.

Observed during the course of this inspection that the facility had a container of cooked ready to eat "pork fried rice" with a serving container stored inside of it. The serving container was metal and had a handle wrapped with a severely stained, soiled, and burnt towel in direct contact with the food product. When asked how long the towel had been wrapped on the handle management indicated it had been there since "yesterday". COS: Management discarded the "pork fried rice" and the scoop with the dirty towel attached to the handle. CA: Management stated that staff will be trained to not have any soiled dirty towels come into direct contact with ready to eat foods and will be re trained to identify potential sources of physical contamination and discard any foods that come into contact with them and remove any items that could present a contamination risk from the establishment.

Observed during the course of this inspection that the facility was not following the established rules for their "Time as a Public Health control". Foods are supposed to be prepared at approx 11am and discarded at or before 3pm and at 4pm the full hot and cold bars were still up and available with tcs chicken holding at 110 deg f. COS: Management discarded the foods at both lines. CA: Management stated that at 3pm all foods will be discarded at the buffet units that are being held under TPHC rules and all patrons will be served foods made to order or being hot held in the main kitchen.