3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness. Critical Corrected During Inspection Person in charge did not ensure their employees are properly trained in food safety. Employee was unable to correctly answer food safety questions regarding cooking, cold and hot holding temperatures. Reviewed proper temperatures, PIC states additional staff are planning on taking the Manager class in food protection.

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 two containers of waffle batter not date marked. Employee states product was mixed yesterday (12/21/21) and placed a proper date mark on product.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed the door gasket on the display freezer to contain residue. -Correct by 12/29/21

3717-1-06(A)(1) / Indoor areas - surface characteristics Floors, walls, and/or ceilings not constructed of approved materials. Observed clear tape over a floor drain creating a surface that is not smooth or easily cleanable. -Correct by 12/23/21

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed areas of the floor under the prep sink and dish machine to contain residue. -Correct by 12/29/21

Comments
Discussed inspection with Melanie Shoup, PIC. Copy of report sent via email. Facility will no longer be using time-in-lieu of temperature procedures for smoothies and will move to a risk level 3 facility. PIC and employees state hot held products are discarded at the end of each day and are not cooled or reheated. Observed a new Beverage Air display cooler, unit is UL EPH and approved for use.
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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. 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. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.