Richland County health Department

Inspection Information
Facility Name:	Richland Skyline Inc.
Facility Type:	Commercial FSO < 25000 sq. ft.
[?] Inspection type:	Standard/Critical Control Point
Inspection date:	12-March-2024

Inspection Information

Facility Name:

Richland Skyline Inc.

Facility Type:

Commercial FSO < 25000 sq. ft.

[?] Inspection type:

Standard/Critical Control Point

Inspection date:

12-March-2024

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed TCS foods in top portion of prep cooler to have internal temperatures above 41F. Diced tomatoes (43F), grilled chicken (43F), feta cheese crumbles (43F), cream cheese (45F). PIC placed tomatoes, grilled chicken, and feta cheese in walk in cooler to rapidly cool to 41F or below. PIC discarded cream cheese during inspection.
3717-1-06.4(B) / Cleaning - frequency and restrictions. Corrected During Inspection Facility not maintained clean. Observed visible residue on floor inside cabinet under fountain beverage machine at servers station. PIC had employee clean floor inside cabinet at time of inspection.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Corrected During Inspection Ventilation system not maintained. Observed visible dust accumulation on ceiling vents in men's and women's rest rooms. PIC had employee clean vents at time of inspection.

Comments
Inspection conducted and reviewed with manager/PIC. Risk level 4 activities include cook, cool, & reheat of pasta and occasionally chili. Inspection report emailed.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - TCS Food: TCS foods were not being held at the proper temperature.

Comments

Inspection conducted and reviewed with manager/PIC. Risk level 4 activities include cook, cool, & reheat of pasta and occasionally chili. Inspection report emailed.

VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
X - P - Chemical: Toxic materials are properly identified and stored.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
I - P - Employee Health: The operation had an employee health policy on file.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
VI - TCS Food: TCS foods were not being held at the proper temperature.