3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed a bucket of quat sanitizer solution at 100 ppm. PIC refilled solution to a concentration of 200 ppm at the 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. Observed an opened package of sliced ham at 47-48*F in the top of the make table cooler. PIC voluntarily discarded ham at the time of inspection.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed a container of diced ham in the walk-in cooler with a use by date of 4/11. PIC voluntarily discarded ham at the time of inspection.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed a ripped gasket at the top of the reach-in freezer door. Correct by next inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Observed a cardboard shelf liner underneath the bottles of condiments in the back storage room. Correct by next inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed a build-up of residue on the top inside of the microwave on top of the reach-in freezer. Correct by: 4/20/22.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Observed a build-up of grease on the side of the fryer. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the wall behind the prep table beside the oven. Correct by: 4/20/22.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the wall behind the coffee machine. Correct by: 4/20/22.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the walls in the dishwashing area. Correct by: 4/20/22.

Comments
Conducted and discussed inspection with Dietary Director Nicole Lowe. Emailed inspection report.
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 was demonstrating good hygiene practices. 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: TCS foods were not being held at the proper temperature. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. X - P - Chemical: Toxic materials are properly identified and stored.