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 coleslaw that had been prepared the day before at 52*F and cups of cottage cheese that had been portioned in the morning at 50*F. PIC voluntarily discarded 2lbs of coleslaw and 6 individual portions of cottage cheese.

3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Inadequate equipment available for cooling, heating or holding food. -Observed the refrigeration unit next to the serving line to be at 50*F. Correct By: 11-Dec-2018

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. -Observed plates on serving line to not be covered or inverted to protect from contamination. PIC properly covered plates.

3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing. Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. Correct By: 11-Dec-2018

Comments
Discussed inspection with Brenda and Cindy, Kitchen Manager. Copy of inspection report sent via email. PIC states no leftovers are kept from Thursdays because they are only open for lunch Tuesdays and Thursdays. Facility is using non-pasteurized eggs for fully cooked baked goods only. Facility keeps display salads that are not for sale and discarded when lunch is over. Facility is replacing the stove in the near future, ensure equipment specification sheets are submitted to Richland Public Health for approval.
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. VI - TCS Food: (COS) TCS foods were not being held at the proper temperature. Coleslaw and cottage cheese was at 52*F and 50*F. PIC voluntarily discarded. 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population.