3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage Critical Corrected During Inspection PIC did not ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage. Several location had items that where not being held at 41F or below. PIC voluntarily discarded at time of inspection.

3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. Hand sink by room service line had temperature of 79-84F. Please correct by next standard inspection.

3717-1-03.2(N)(1) / Gloves - use limitation Critical Corrected During Inspection Single-use gloves used improperly. Employee observed wearing single use gloved hands to open drawer and then grab ready to eat salad. PIC provided with utensils to grasp salad ingredients.

3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency. Repeat Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Cappuccino cups in self service dispenser have visible residue. Please clean by 11/23/22

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Sanitizer buckets at satellite kitchen had strength of 0PPM. PIC had remade at time of inspection.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Sanitizer buckets on shelf by hand sink next to preparation line had a strength of 0PPM. PIC had remade at time of inspection.

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.House made island sauce was out above 41F for an undetermined amount of time. PIC voluntarily discarded one container at time of inspection.

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. Top of saute table without cover had sliced tomatoes with an internal temperature of 45F for an undetermined amount of time. PIC voluntarily discarded at ime of inspection.

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. Individual cups set out on shelf above salad preparation table that had internal temperature of 54F and after hour in walk in 48F. PIC voluntarily discarded 8 servings of melon, 5 of cheesecake, 3 of macaroni salad and 3 of cole slaw.

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. Shredded cheese in catering cooler had internal temperature of 50F for an undetermined amount of time. PIC voluntarily discarded 8 lbs white shredded cheese and 8 lbs yellow shredded cheese.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Pepper jack cheese in dairy walk in was not date marked. PIC voluntarily discarded 2 lbs.

3717-1-03.2(D) / Food storage containers - identified with common name of food. Repeat Working food containers not properly labeled. Spray bottle of water, oil and shelf stable butter not labeled with common name. Please correct by 11/23/22

3717-1-03.2(Y) / Miscellaneous sources of contamination. Corrected During Inspection Food not protected from contamination. Personal items, keys and phone observed on counters on room service line. PIC had removed at time of inspection.

3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Corrected During Inspection Improper use and/or maintenance of wiping cloths. Wiping cloth observed on serving line out front used to wipe down pans was not stored in sanitizing solution. PIC corrected at time of inspection.

3717-1-04.8(G)(2) / Kitchenware and tableware - handling. Corrected During Inspection Knives, forks and spoons that are not prewrapped improperly presented. Items in utensil drawer by room service line and in storage for clean utensils by ware washing were not presented so that they could be grasped without contacting the food contact surface. PIC had arraigned so handles were facing the same direction.

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted. Clean equipment and utensils not stored in a self-draining position and covered or inverted. Plates along preparation line ware not stored in an inverted manner or covered. Please correct by 11/23/22

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted. Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted. Coffee filters in coffee preparation area were not in use and uncovered. PIC had covered at time of inspection.

3717-1-04.8(E)(1) / Single-service and single-use articles - storage Single use lids on preparation line next to saute prep table were not stored so that food contact surface was inverted. PIC corrected at time of inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Shelving under room service preparation line is worn exposing particle board. Please repair so surface is smooth durable and easily cleanable by next standard inspection.

3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Corrected During Inspection Food contact surfaces not easily cleanable. Salt mixture shaker above sauté table was cracked and broken rendering the surface no longer easily cleanable. PIC replaced lid at time of inspection.

3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Corrected During Inspection Food contact surfaces not easily cleanable. Bagel slicer in coffee area had cracked food contact surfaces, rendering the surface no longer easily cleanable. PIC removed from service at time of inspection.

3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans. Cooking equipment or pan surfaces unclean. Conveyor on toaster in cafe has visible debris. Please clean by 11/29/22

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Expo cooler #2 has visible spillage on tray. Please clean by 11/23/22

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Juice dispenser #2 and juice dispenser #1 have visible residue on inside surfaces. Please clean by 11/23/22

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Exterior of ice chute for self service soda dispenser has visible residue. Please clean by 11/23/22

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Shelf for cart by cook line with condensed soup had visible debris. Please clean by 11/23/22.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Surfaces inside of bulk ice machine in dining room has visible residue. Please clean by 11/29/22

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean.Storage shelf next to expo cooler #2 had tray with visible residue. Please clean by 11/23/22

3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans. Cooking equipment or pan surfaces unclean. Southbend oven has visible residue on cooking racks. Please clean by 11/29/22

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Fan guards in produce walk in cooler has visible residue. Please clean by 11/29/2022

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Lighting was 34 FC over ovens in main kitchen. Please correct by next standard inspection.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Lighting over steam area was 35FC. Please correct by next standard inspection.

Comments
Conducted and reviewed with Managers Gregory Brandis and Ryan James and REHSIT Jen Lacey. Complaint is closed as of this time and facility no longer needs to submit tracking reports. Facility cools and reheats in bulk and serves a highly susceptible population. Reviewed cooling and reheating of noodles. Voluntary destruction form offered at time of inspection. Facility is to send over spec. sheets for the new equipment installed since last inspection. Emailed inspection
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Raw animal food was being cooked to the required temperature.