Trinity Towers South Inc Degrades its Sanitary Rating

Basic - Accumulation of debris on exterior top of warewashing machine.

Basic - Fan cover in walk-in cooler has accumulation of dust or debris.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pan of cooked cauliflower dated 8/24 found inside walk in cooler. Manager discarded **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Basic - Accumulation of lime scale on the inside of the dishmachine. Light buildup on door

Basic - Employee personal food not properly identified and segregated from food to be served to the public. White refrigerator labeled for customer to go orders observed employeesoda bottle and yogurt in door not identified. Operator segregated and labeled **Corrected On-Site**

Basic - Ice buildup in walk-in freezer. Moderate buildup on floor

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Small amount of buildup inside ice machine

No Violations Were Observed

Basic - AC cover in disrepair above dish machine **Warning**

Basic - Light shields above prep area heavily soiled with accumulated dust. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm tried priming and not solution came out of the tube. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. 2nd door top of gasket **Warning** on order

Basic - Heavy Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. 2nd door top of gasket **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in 3 door reach-in cooler cold held at greater than 41 degrees Fahrenheit.3 door cooler: c.h cut melon 47° cut tomatoes 46° butter spread 46° chicken salad 47°. Manager took corrective action and removed all the Time/Temperature control safety foods out of cooler and placed in the walk in cooler. manager showed me when he closes a door another pops open. If not caught in time temperatures can rise. **Corrective Action Taken** **Warning**

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon held on a tray next to server station c.h at 48° recommend to rapid chill. **Repeat Violation**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrected On-Site**

Basic - Bulk milk dispenser with dispensing tube not cut at an angle.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**

Basic - Cases of Food stored on walk in freezer floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee

Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**

Basic - Heavy Accumulation of lime scale on the inside of the dishmachine.

Basic - Heavy Build-up of food debris, dust or dirt on nonfood-contact surface.exterior of ice machine

Basic - Interior of microwave moderately soiled with encrusted food debris.

Basic - No handwashing sign provided at a hand sink used by food employees.cook line

Basic - Ripped/worn tin foil used as food-contact shelf cover.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.spoons on cook line.

High Priority - Displayed food not properly protected from contamination.butter pats uncovered on the counter in the lobby.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats on counter in lobby. Manager discarded.

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Intermediate - Water filter not changed according to manufacturer's instructions. For ice machine

No Violations Were Observed

Basic - Clean pots and pans not stored inverted or in a protected manner.

Intermediate - Food service manager not certified within 30 days of employment.

Intermediate - Miderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Moderate Accumulation of mold-like substance on milk dispensing nozzle/equipment.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cooks line/ dish machine area **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine or wiping cloths

Intermediate - No soap provided at handwash sink./ cooks line

Basic - Bulk milk dispenser with dispensing tube not cut at an angle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water 101 degrees f **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name./ lubricant for ice cream mChine

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.the melon on buffet manger tossed out **Corrected On-Site**

Observed bulk milk dispenser with dispensing tube improperly cut.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength./ Corrected On Site.to 50 ppm

Critical - Observed moderate buildup of slime on soda dispensing nozzles.

Observed residue build-up behind self service soda station

Observed drain at the water unit self service not prooerly draining Corrected On Site.got the clog out

Observed fan walk in cooler moderate amount of dust

No Violations Were Observed

Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.

Critical - Observed the water in the 3 bay sink a dark gold color and settlement in the supply of water throughout the whole facility including occupied units.PLACED FACILITY ON A BOIL WATER ALERT TILL REINSPECTED.PROVIDED BOIL WATER NOTICE

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Observed gravy being cooled by nonapproved method.in deep plastic container. Corrected On Site.placed in shallow pan

Observed bulk milk dispenser with dispensing tube improperly cut.

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.discarded no stop sale issued

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.chill wand

Unwrapped single-service utensils not presented so that only the handles are touched.spoons

No Violations Were Observed

Critical - macaroni n cheese not held at 135 degrees Fahrenheit or above.found at 120F in auto sham.recommend to reheat to 165F. Corrected On Site.placed in oven

Critical - Displayed food not properly protected from contamination.plates of cakes and pies. Corrected On Site.saran wrapped individually

Critical - Observed sheet pans raw fish over cooked chicken raw chicken over cooked spinach in the walkin cooler.Corrected On Site.

Can opener blade not readily removable for cleaning or replacement.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed spray hose at dish sink lower than flood rim of sink.prep sink

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. for employee's working more than 60 days

Observed Reach in cooler gasket badly torn

Critical - Covered waste receptacle not provided in women's bathroom.Corrected On Site.

Critical - Observed 1 live flies in kitchen.

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

Critical - Observed 13 badly dented cans of beans.

Critical - Observed cooked potatoes being cooled by nonapproved method.covered. Corrected On Site.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.2 degrees. Corrected On Site.

Critical - Observed whole shell eggs stored over fruits and vegitables and cooked potatoes in walkin cooler.

Critical - Observed moderate encrusted, soiled material on slicer. Repeat Violation.

Cleaned and sanitized equipment, utensils not properly stored. Corrected On Site. Repeat Violation.

Observed leaking pipe at plumbing fixture.above hand sink

Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize

Lighting provided as required. Fixtures shielded

Critical - Current license properly displayed

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food management certification valid

Critical - Food protection during storage, preparation, display, service, transportation

No Violations Were Observed

6 Ceiling tiles missing in the dining area.

Critical - Working containers of food removed from original container not identified by common name.dispensing bottle in dining area by the tea machine. Corrected On Site.