3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. -Observed the warewashing machine not operational and no 3-compartment sink available to wash, rinse and sanitize utensils. Facility is using coffee equipment and containers to store hard boiled eggs that require proper cleaning and sanitizing. Correct by 12/16/20

3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. -PIC states the facility does not use a sanitize step for the clean-in-place coffee urns. Reviewed proper wash, rinse and sanitize procedures. Correct by 12/15/20

3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. -Utensils and food-contact surfaces are not being sanitized. Correct by 12/15/20

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 peeled hard boiled eggs and yogurt to be at 48*F. PIC voluntarily discarded product.

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. -Observed hard boiled eggs in individual bags not date marked. PIC states eggs were opened 2 days prior. Product was properly date marked.

3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Inadequate equipment available for cooling, heating or holding food. -Observed the Excellence mini cooler to be at 48*F ambient air temperature. Correct by 12/22/20

3717-1-04(I) / Nonfood-contact surfaces - materials. Nonfood-contact surfaces constructed of unapproved materials. -Observed masking tape on the corner of the warewashing machine creating a surface that is not smooth and easily cleanable. Correct by 12/22/20

3717-1-04.5(I) / Washing - procedures for alternative manual warewashing equipment. Equipment that cannot be placed in warewashing sink or machine not cleaned properly. -PIC states coffee urns are washed with hot soapy water and then rinsed to clean. PIC states a sanitizing step is not used during the clean-in-place process. Correct by 12/15/20

3717-1-04.2(I) / Sanitizing solutions - testing devices. No sanitizer test kit available. Correct by 12/15/20

3717-1-04.2(J) / Cleaning and Sanitizers - Availability Cleaning agents and/or sanitizers not available in the FSO or RFE. -Observed no sanitizer in kitchen or storage areas. Correct by 12/15/20

Comments
Discussed inspection with Melanie, PIC. Copy of inspection report sent via email. *Follow-up inspection to take place 12/15/20 around 3:30PM to verify facility obtains sanitizer to properly sanitize utensils and equipment.* PIC removed coffee from service until sanitizer is obtained to properly wash, rinse and sanitize food contact surfaces of equipment. Facility is currently only serving prepackaged foods such as cereal, yogurt, muffins, individually wrapped hard boiled eggs, etc. No level 4 activity taking place at time of inspection. Facility is required submit written time-in-lieu procedures for holding fresh juice at room temperature prior to implementing this procedure.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. X - P - Chemical: Toxic materials are properly identified and stored. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.