Reinhardt University Dining

Inspection item: Time as a public health control: procedures and records

Code 511-6-1.04(6)(i)

Observed: 1. Salads utilizing time as a public health control (TPHC) at salad station with no time documentation on product. 2. Incorrect time documentation on cooked pizzas utilizing TPHC. Pizzas are pre-topped with cheese and pepperoni then placed on time. Once pizzas are cooked the pizzas are still held on time. The time documentation on cooked pizzas must be the same time as the time for the uncooked pizzas. 3. Uncooked pre-topped pizzas not discarded within 4 hours. Initial time on pizzas were 10:30 am and were not discarded until after 4pm. 4. All TCS items utilizing TPHC at sandwich station put back into cooler at end of 4 hours instead of discarding. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding. Corrected On-Site. New Violation.

Inspection item: Proper cooling methods used: adequate equipment for temperature control

Code 511-6-1.04(6)(e)

Observed two pans of ginger rice cooling in moderately deep pans while tightly covered with plastic wrap and foil. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring to sheet tray. Corrected On-Site. New Violation.

Inspection item: Utensils, equipment and linens: properly stored, dried, handled

Code 511-6-1.05(10)(e)1,2,4

Observed drink cups in dining area stacked while wet. Dishes must air-dry prior to stacking. COS by unstacking. Corrected On-Site. New Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Flooring in catering area (back part of dry storage) is in disrepair with exposed concrete. Floors must be replaced with an approved material within 90 days. New Violation. Correct By: 02/07/2027