3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils Critical Corrected During Inspection PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. Observed warewashing machine to not have proper sanitizing solution strength at time of inspection. PIC had employees shift to sanitizing via manual warewashing.

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. Employee present at time of inspection did not have employee health agreement on file. PIC had employee read and sign agreement at time of inspection.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. At time of inspection, observed warewashing machine sanitizing solution concentration tested to be below 10 ppm. Facility is no longer using mechanical warewashing unit until it can be verified that unit is able to sanitize at proper strength. Facility is manually sanitizing utensils in 3 compartment sink.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. At time of inspection, observed visible black residue along edges of ice production area inside bulk ice machine. Facility discontinued use until proper cleaning and sanitization can take place.

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. At time of inspection, observed gallon of milk that had been opened for longer than 24 hrs and in walk in cooler to not have date marking. PIC verified when milk was opened and date marked container.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Corrected During Inspection Nonfood-contact surfaces not easily cleanable. At time of inspection, observed multiple areas in kitchen to have paper signs not easily cleanable. PIC removed signs from use.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. At time of inspection, observed food processor on prep table in kitchen to have tape on the face of the unit. Please repair so that surface is non absorbent, smooth, durable, and easily cleanable by next standard inspection.

3717-1-04.1(KK) / Food equipment - certification and classification. Equipment not approved by a recognized testing agency. At time of inspection, observed Kenmore refrigerator in use in kitchen area to be home use only. When unit not longer functions as designed, it must be replaced with equipment approved by recognized testing agency.

3717-1-05.1(J) / Backflow prevention device - when required. Critical Corrected During Inspection No air gap or approved backflow prevention device on the plumbing system. At time of inspection, observed bulk ice machine to not have air gap at flood level rim of drain. Facility removed bulk ice machine from service until air gap can be provided.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. At time of inspection, observed wall along mechanical warewashing area to have visible cracks and separations. Please repair so that surface is non absorbent, smooth, durable, and easily cleanable by next standard inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. At time of inspection, observed floors in walk in cooler to have visible residue. Please clean by re-inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. At time of inspection, observed floor under prep sink, cook line, and behind kenmore cooler to have visible residue. Please clean by re-inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. At time of inspection, observed floors in warewashing area to contain visible residue. Please clean by re-inspection.

Comments
Conducted and reviewed inspection with Vanessa Williams, Manager and Jen Lacey, EHSIT. Discussed frequency of checking calibration of food thermometers. Ensure strength of sanitizer in warewashing machine is checked with a frequency that verifies proper sanitizing parameters. At time of inspection, unable to verify requirements for backflow on bulk ice machine. Plumping inspector will be present at time of re-inspection. Emailed inspection.
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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VI - P - TCS Food: Raw animal food was being cooked to the required temperature.