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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Observed various items in two prep coolers that were not holding the required temperature of 41F or below. Including but not limited to: cooked chicken at 52F, diced tomatoes holding 48F, Shredded Cheese at 48F, and sliced tomatoes at 47F, etc. Discussed methods of holding foods cold including using metal cambros rather than plastic cambros, not double panning foods, keeping lids shut, or not overfilling food containers. Facility shall keep cold TCS foods at 41 F or below to prevent bacterial growth.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed that the walk in freezer bottom seal was beginning to tear. Replace gaskets and seals to prevent warm air from entering and damaging coolers.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed that the walk in freezer was producing ice that was falling on boxes below the condenser. Maintain equipment in good repair to prevent it from creating this ice build up which may damage equipment or foods.

3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed there was a large path where a pipe had been fixed inside the kitchen and tiles were missing. Per the PIC these tiles are scheduled to be replaced. Maintain floors, ceilings, and walls in good repair to prevent food debris from building up in these locations.

3717-1-06.4(A) / Repairing.
Repeat Observed tiles around the dish machine and some in the chemical/ice room had the grouting wearing down. Regrout tiles to prevent them from collecting food debris that is not easily cleanable.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 13-February-2019


The following violation(s) have been corrected since the last inspection.
Comments
PIC- Cassie

Went over the report with the PIC. Discussed different methods of controlling the food temperatures on the areas in question.

THE FACILITY HAS A LARGE AREA OF THE FLOOR IN THE KITCHEN THAT WAS MISSING TILES DUE TO WORK ON THE PLUMBING. REPLACE THE TILES TO PREVENT ANY SOURCES OF FURTHER DAMAGE TO THE FLOOR OR SURROUNDING TILES AS WATER AND DEBRIS SEEPS INTO THESE AREAS.