3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. The dish machine was not dispensing chlorine sanitizer at time of inspection. Observed dishes drying next to the machine and the container of sanitizer was empty. The PIC changed out the sanitizer and the machine is now sanitizing properly. Rewash the dishes that were washed prior to changing out the sanitizer container.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. The hamburger patties being assembled into sandwiches were 117F and the chicken breasts out for prep were 115F. All TCS food shall be held at 135F or greater to prevent the growth of bacteria. Reheat the food to at least 165F or discard it.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. Observed the cut tomatoes in the walk-in cooler were 54F and the sandwiches in the reach-in cooler were 52F. All TCS food shall be held at 41F or less to prevent the growth of bacteria. The tomatoes and sandwiches were sitting out at room temperature during production and may not be permitted to be for as long to get to those temperatures.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. The walk-in cooler is holding roast beef at 43F, taco meat at 44F, and cottage cheese at 43F. All TCS food shall be held at 41F or less to prevent the growth of bacteria.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature. The salad bar unit is holding salad mix at 46-47F and Ranch dressing at 49F. All TCS food shall be held at 41F or less to prevent the growth of bacteria.
3717-1-03.2(U) / Food display - preventing contamination by consumers.
Critical Food display not properly protected from contamination by consumers. Observed apples, plums and croutons set out on the salad bar that were not underneath the sneezeguard or otherwise protected from contamination by consumers. Store the apples, plums and croutons under the sneezeguard, wrap the fruit and provide a lid for the croutons or some other measure to protect the food.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Repeat Inadequate equipment available for cooling, heating or holding food. The facility does not have sufficient cold and hot holding equipment designed for a working supply of food. Provide an adequately sized prep top cooler to store TCS foods to make salads, sandwiches, etc and a table top warmer for items like hamburger patties and chicken breasts to hold the TCS items at proper temperature during production. If sufficient cold and hot holding equipment is not provided, the menu will have to be reduced.
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed there was no thermometer inside the Marco's hot holding cabinet.
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Observed a food employee not wearing a hair restraint and another not wearing a beard net as necessary..
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. The salad bar cooler is holding TCS food above 41F. Discontinue storing TCS food in the cooler until it has been repaired and is capable of holding all TCS food at 41F or less.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed the wire racks inside the walk-in cooler are rusty and the PIC stated that his staff attempted to clean them and was unable to. Refinish the racks so that they are smooth, non-absorbent and easily cleanable or replace with new ones.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed the hot well countertop is damaged and it is supported by bare wooden beams. Refinish the counter top and the wooden support beams so that they are smooth, non-absorbent and easily cleanable.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. Observed a large stand mixer in the dry storage room that the PIC stated is rarely used if ever and a large amount of empty tin cans being held for the Drama Club. Space in the facility is severely limited and any and all unecessary items in the kitchen shall be removed.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed frost accumulating on the walk-in freezer condensor. Repair the freezer to eliminate the frost.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Repeat Observed an employee backpack and beverage stored amongst food equipment/single-use containers and an employee lunch bag stored in the walk-in cooler. Store all employee belongings in a designated space that is away from food/food contact surfaces.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-December-2021
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| Spoke with PIC, Dave with AVI, and Andrew Klinger with St. Francis. |