3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. -Observed sliced potatoes in a baking sheet sitting on top of the oven at 122*F. PIC placed into the oven to properly heat to 165*F and placed in steam table for hot holding.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. -Observed fajita's in walk-in cooler with a date mark stating prepared 12/19 and discard 12/25. Product was frozen. PIC states the product was frozen on 12/19 and pulled from the freezer 12/25. PIC placed a new proper date mark on product.

3717-1-03.2(D) / Food storage containers - identified with common name of food. Corrected During Inspection Working food containers not properly labeled. -Observed single serving containers of syrup and brown sugar to not be labeled. PIC instructed employee to place a common name on each tray of product.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Corrected During Inspection Improper storage of food items. -Observed a box of food product stored on the floor in the walk-in freezer. PIC placed product on shelf.

Comments
Conducted inspection with Madison Lotz, SIT. Discussed inspection with Nick, Dietary Manager. Copy of inspection report sent via email. Verbally discussed: -Ensure thermometers are properly calibrated at a frequency so they are calibrated within +/- 2 *F at all times. -Observed a leak under the 3-comp sink. PIC states repairs are scheduled to be made today or by the end of this week at the latest. -Ensure facility obtains irreversible registering temperature indicators to test the internal temperature of the mechanical warewashing unit. PIC states facility has them but could not locate. -Ensure foil used to protect equipment from food splash.spills is replaced every 24 hours.
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) Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed fajita's in the walk-in cooler with a discard date of 12/25. Product was frozen, PIC states it was prepared and frozen on the 19th and pulled from the freezer on the 25th. PIC placed a new date mark with a discard date of 12/30. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. X - P - Chemical: Toxic materials are properly identified and stored.