HUSKERS CAFE

Violations (6)

• 8-2BCritical

  Georgia Food Code .07(6)(c)Observed

  .07(6)(c)Observed two lighters stored above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to the bottom shelf of another cooler.

  Priority

• 12C

  Georgia Food Code .04(4)(m)Observed

  .04(4)(m)Observed wiping cloths stored in sanitizer at a low concentration of QUAT sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer bucket was remade to an appropriate concentration for QUAT sanitizer.

  Core

• 14A

  Georgia Food Code .04(4)(k)Observed

  .04(4)(k)Observed utensils stored in water being held at room temperature. See temperature log. Observed scoop handles stored in dry foods (salt, pepper, seasonings). Observed a bowl being used as a scoop in powdered sugar. ******SECOND CONSECUTIVE VIOLATION******* During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were moved to water being held above 135°F (57°C).

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed metal pans stored clean, stacked wet, in the dry storage area. *****SECOND CONSECUTIVE VIOLATION******* Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The metal pans were separated and inverted to air-dry.

  Core

• 15A

  Georgia Food Code .05(1)(i)Observed

  .05(1)(i)Observed a thick coat of rust on the shelves in the walk-in cooler. Observed cardboard used as lining on the floor in the walk-in cooler. 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. (C) Corrective Actions: Cardboard was removed.

  Core

• 15C

  Georgia Food Code .05(7)(a)2,3Observed

  .05(7)(a)2,3Observed a thick buildup of dirt and food debris on the shelves under the prep tables that store equipment. Observed a buildup of dust on the outside of the exhaust hood in the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

  Core