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

3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Observed sliced cheeses held at 51F in a pan on the cook line. Per manufacturer the sliced cheeses must remain refrigerated at 41F or below to prevent temperature abuse. The facility has frozen ice containers for the cheese. Use the correct procedures to maintain a temperature of 41F or below on the cheese.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.

3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee items in coolers and freezers throughout the facility including open pop containers stored above foods for customers. TO PREVENT CONTAMINATION FROM SPILLING ALL EMPLOYEE ITEMS SHALL BE KEPT IN A DESIGNATED AREA AWAY FROM OTHER FOODs. Recommend using a cambro/pan for employee items and storing it in a designated location away from foods.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed wiping cloths throughout the kitchen that were not stored in sanitizer between uses. Wiping cloths shall be maintained in sanitizer between uses to prevent them from growing bacteria.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed caulking in crevices around the facility such as the front cook line nearest to the entrance from the lobby where caulking was coming undone and hanging off. Repair caulking to allow easy cleaning and prevent it from falling into any foods.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed fans in the kitchen for cooling that had dust build up. Clean fans to prevent blowing dust around kitchen.
Nonfood-contact surfaces of equipment shall be kept clean.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 02-July-2018