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 illness agreement. PIC provided, employee read and signed at time of inspection.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Can opener blade in hot preparation area had visible residue. PIC removed and had washed, rinsed and sanitized.

3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency. Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Cappuccino dispenser cups inside machine in had visible residue. Please clean by 08/19/21

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Can opener blade in back preparation area had visible residue. PIC removed from service.

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. Sliced tomatoes in top of room service make table had temperature of 51F for an undetermined amount of time. PIC had discarded 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 sauteed prep table had temperature of 44F for an undetermined amount of time. PIC voluntarily discarded TCS items. See voluntary destruction form. PIC is monitoring unit to ensure proper temperature.

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Corrected During Inspection Single-service and single-use articles not protected from contamination. Salad bowel in coffee prep area was not stored in an inverted manner. PIC removed at item of inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Corrected During Inspection Nonfood-contact surfaces not easily cleanable. Food cart had been melted creating a surface that was no longer smooth, durable and easily cleanable. PIC removed from service.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Corrected During Inspection Non-food contact surfaces of equipment are unclean. Exterior of ice chute on soda dispenser in dinning area had visible residue. PIC had cleaned.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Gasket in pizza prep table had visible residue. Please clean by 08/19/21

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Mixer in hot preparation area had visible residue on underside of mixer. PIC had cleaned.

3717-1-06.4(A) / Repairing. Corrected During Inspection Physical facilities not maintained in good repair. Tile broken along wall in tray storage area. PIC has work order in.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Corrected During Inspection Facility not maintained clean. Floor under three door cooler in pizza preparation area had visible residue. PIC had cleaned at time of inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Floor in walk in cooler for tray service had visible residue between racks. Please clean by 08/19/21

Comments
Conducted and reviewed with Director Gregory Brandes. Reviewed process for cooking, cooling and reheating Meat loaf. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored.