2-102.12 (A); Core; No CFPM on site during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain required credential. Facility director will work on updating ServSafe certificates for kitchen staff.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods were observed out of proper cold holding temperature (see temp chart). Chicken and tuna salad were left on the counter and no active prep was observed. Unless actively cooling or preparing food, holding food hot or on time as a public health control, TCS foods shall be maintained at 41F or below. CDI- TCS foods in glass door reach-in cooler were voluntarily discarded. This unit was only maintaining a temperature around 50F. Discontinue use of this fridge until it is repaired. Sandwiches on the counter will be served for lunch after earlier prep (less than 4 hours). Unless being kept on time, these foods shall be kept cold until time of service. Had a discussion with the PIC about procedure and these foods will be held cold in the future or placed on time control. All sandwiches not served for lunch will be discarded. Tuna and chicken salad shall be placed back in refrigeration immediately upon the conclusion of preparation. These foods moved to refrigeration to rapidly cool.
1.5
23.
3-501.18; Priority; A tray of roast beef in the walk-in cooler was observed without a prep date. Ready-to-eat, TCS foods shall be date marked with a time not to exceed 7 days. The day of preparation shall count as day 1. Foods found in unmarked containers shall be discarded. CDI- dates known and affixed. All other date marking observed compliant. No points taken today.
0.0
42.
3-302.15; Core; Observed cucumbers still wrapped in their plastic coating being cut through the plastic. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash all produce and remove stickers or plastic coatings before cutting. No point taken today.
0.0
43.
3-304.12; Core; Observed plastic cups being used as scoops and left in dry goods such as flour. During pauses in dispensing, keep utensil handles out of the food and above the rim of the container when used on TCS foods. Keep handles above the top of the food inside containers of non-TCS food (dry goods, flour, sugar etc..). Full point taken for repeat violation. Remove these cups and use proper utensils with handles that can be kept out of the dry ingredients.
1.0
44.
4-903.11(A), (B) and (D); Core; Several metal food containers on the clean equipment shelf were observed stacked together while wet. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. CDI- containers separated for air drying.
0.5
47.
4-501.11; Core; Reach-in cooler door handle at the end of the cookline is broken. Equipment shall be kept in good repair. Repair fridge door handle.
0.0
49.
4-601.11(B) and (C); Core; The top of the oven is dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this equipment more frequently. All other surfaces observed clean. Full point not taken.
4-601.11 (A); Priority Foundation; The meat slicer was observed with old food residue on the food contact portions. The mounted can opener blade had some visible residue. A food scoop stored as clean was heavily soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- all items removed for cleaning.
1.5
43.
3-304.12; Core; A spoon was left inside a container of tomato salad and a spreader utensil was left inside a container of mayo. During pauses in dispensing, keep utensil handles out of the food and above the rim of the container when used on TCS foods. Keep handles above the top of the food inside containers of non-TCS food (dry goods, flour, sugar etc..). Full point taken for repeat violation. Spoon and spreader removed from containers.
1.0
47.
4-202.11; Priority Foundation; A plastic spatula was observed with a partially melted handle and the tip was corroding and crumbling when touched. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI - spatula voluntarily discarded. Discard utensils and equipment when broken. Pieces of plastic or metal from broken equipment can contaminate food. No point taken today.
0.0
48.
4-501.14; Core; The warewashing machine has old encrusted food residue along the top and behind the door. Clean this machine at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Old food residue and debris observed under the grill on the counter and below the steam table on the side of the shelf. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently. All other surfaces in the kitchen observed clean. No point taken today.
3-304.12; Core; Dry storage containers with portion cups used as scoops inside of dry goods, including flour and salt. In-use utensils shall be stored in the food with handles above the top of the food within the containers. Cups removed during inspection, use scoops with handles to remove dry goods from these containers.
1.0
51.
5-202.13; Priority; Spray hose attached to three compartment sink used for spraying equipment and floors in this area at the end of the night. No backflow prevention on hose and hose inside sink basin. An air gap is required between the water supply inlet and the flood level rim of the plumbing fixture, equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Ensure if hose is used to add backflow preventer and/or disconnect hose after use. Hose disconnected during inspection.
4-602.11; Core; Soda nozzles at soda machine in makin kitchen soiled with brown residue buildup, possibly syrup accumulation. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage syrup dispensing lines shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these nozzles more frequently. Nozzles removed during inspection and dish employee cleaned nozzles.
1.5
39.
3-305.11; Core; Walk-in freezer has ice accumulation along fans and on top shelf below fans. Food stored on the rack on shelves below ice buildup. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, or other contamination. Create barrier with sheet pans or move the food from this area to protect from contamination.
1.0
43.
3-304.12; Core; Dry storage containers with portion cups used as scoops inside of dry goods, including flour, salt, sugar and breadcrumbs. In-use utensils shall be stored in the food with handles above the top of the food within the containers. Cups removed during inspection, use scoops with handles to remove dry goods from these containers.
0.5
44.
4-903.11(A), (B) and (D); Core; A couple of clear containers stacked with water in-between the containers. Cleaned equipment shall be stored in a self-draining position to allow to air dry. Containers moved during inspection.
4-601.11 (A); Priority Foundation; Several containers stored as clean with food debris and residue on the food contact portion of the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area to be cleaned.
1.5
23.
3-501.18; Priority; Two deli meat chubs of turkey and ham dated 3.27 and 4.9. TCS (Time/Temperature Controlled for Safety) foods shall be held for 7 days at 41F or below unless otherwise indicated by the supplier it can exceed 7 days. Items discarded during inspection.
1.5
51.
5-202.13; Priority; Dish sprayer at three compartment sink and sprayer at dish machine wash sink hanging below the rim of the sink into the sink basins. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Repair sprayer so it does not hang below the rim of the sink.
