GA - SIERRA CREEK LODGE

Toppings for burgers observed to be missing sneeze guard. [CA] Provide sneeze guard for foods offered for self service

Cabinets under soda machine and table behind soda machine observed to have dried on syrup. [CA] Clean and maintain in good condition.

Prepped uncooked pizza measured to be 43F stacked on top prep cooler insert. [CA] Keep PHFs at 41F or below for cold holding. [COS] Prepped pizzas were placed into prep cooler reach in.

1 handwash sink by grill missing cold water and only has hot water over 110F. Other handwash sink available around corner. [CA] Provide hot and cold water for handwashing.

One prep cooler was not holding temperature and has not been in use. Prep cooler observed to be empty and food observed to be held up 2 door upright cooler. [CA] Repair cooler and maintain in operational condition.

Grab n Go cooler measured to have: -Ambient temperature 43F -Cut fruit at 42F -Salad cups at 42F -Dressing at 41F [CA] Keep PHFs at 41F and below for cold holding.

Timer for TPHC for roasted vegetables observed to be off at time of inspection. Vegetables on service line measured to be 131F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Roasted vegetables were retroactively marked with time for 30 minutes prior and new batch was placed out within 30 minutes.

Old pipes unuse observed to be sealed. [CA] Provide seal or grate on unused pipes to prevent vermin entry.

Sushi at Sierra Creek Lodge measured to be 40F in grab n go case. Sushi was made with rice on TPHC and shall be discarded with rice. No labeling observed on prepackaged sushi at Sierra Creek Lodge. [CA] Provide labeling for all sushi using TPHC rice at all facilities. TPHC discard time shall match the earliest possible time if using more than one ingredient on TPHC. PHFs on TPHC cannot be returned to temperature control. [COS] Sushi containers were labeled for the last batch of rice made at 1PM and shall be discarded at 5PM.

Ants observed in facility especially by handwash sink.[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.