3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage Critical Repeat Corrected During Inspection PIC did not ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage. Observed cut lettuce, cheddar cheese, swiss cheese, sausage biscuits, and sour cream packets from 54F-60F internally. Ensure temperatures are taken (41F or below) to avoid temperature abuse. PIC voluntarily discarded items at time of inspection.

3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. Observed handwashing sink at the 2 southwest satellite kitchen with no hot water. Ensure handwashing sink temperatures are at least 100F. Correct by next standard inspection.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection Handwashing sink not accessible. Observed handwashing sink at the 4 north satellite kitchen to be blocked by 2 coffee pots sitting in the sink. Ensure handwashing sinks are accessible and used only for handwashing sink. PIC relocated at time of inspection.

3717-1-06.2(C) / Handwashing sinks - hand drying provision. No towels or drying device at the handwashing sink(s). Observed no paper towels in the coffee cafe handwashing sink. PIC stated this area is no longer in use. Ensure all handwashing sink are properly stocked with proper hand drying provisions at all times. Correct by end of day 3/22/2023.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed marinated raw chicken being stored above bagged unopened Alfredo sauce in the meat walk-in cooler. Ensure raw foods are properly stored under ready to eat foods at all times. PIC had moved to acceptable location at time of inspection.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed cut lettuce mix, swiss, and cheddar cheese out of proper cold holding temperatures (54-60F) being held on ice due to broken cooler. PIC voluntarily discarded items at time of inspection. See voluntary destruction form for amounts and temperatures. PIC is to monitor ice bath being used as a temporary solution to ensure all temperatures are at appropriate temperatures.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed sausage biscuits and sour cream packets being held in a dessert cooler with internal temperature between 54-55F. PIC voluntarily discarded at time of inspection. See voluntary destruction form for amounts and temperatures of items.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name. Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Observed pitcher of soapy water unlabeled with common name of chemical. Ensure all working containers of chemicals are labeled with at least the common name of the product. PIC had labeled at time of inspection.

3717-1-03.2(D) / Food storage containers - identified with common name of food. Repeat Corrected During Inspection Working food containers not properly labeled. Observed shaker of cinnamon, and pitcher of water to be unlabelled with common name of food. Ensure all working containers of food are labeled with common name of product. PIC had water pitcher labeled, and the cinnamon shaker taken out of service at time of inspection.

3717-1-06.4(K) / Controlling pests. Critical Corrected During Inspection Presence of rodents. Observed droppings in the dry storage area on a shelf under the sauce containers. PIC had area immediately cleaned, sanitized, and all evidence of rodents was removed at time of inspection.

3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Improper use and/or maintenance of wiping cloths. Observed wet cloths being stored on cutting boards at the sandwich prep station. Ensure all wet cloths are stored in sanitizing solution between uses. PIC had moved to bucket at time of inspection.

3717-1-04.8(A) / Equipment and utensils - air-drying required. Corrected During Inspection Equipment and utensils are not being air dried. Observed wet nesting of clean stacked pans on the pot and pan shelves. Ensure all items are washed, rinsed, sanitized, and air dried before clean stacking. PIC corrected at time of inspection.

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted. Repeat Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted. Observed bowls and plates in-between busy service times at the room service preparation line to be uncovered or inverted. Ensure all plates and bowls are inverted or covered to avoid splash, sneeze, and dust contamination. PIC had inverted at time of inspection.

3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-durable equipment observed. Observed room service cold holding unit nearest the handwashing sink to be broken and not holding correct temperature at time of inspection. As a temporary measure, ice baths are being used to keep TCS foods cold. Additionally the dessert cooler had an ambient of 47F. Ensure all equipment is in proper working condition and functions as designed. PIC stated work orders are in for the coolers. Facility is to contact specialist when coolers have been repaired. Correct by next standard inspection.

3717-1-04.4(B) / Cutting surfaces. Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting boards on the rooms service food preparation lines to be excessive scored and with staining, rendering the surfaces no longer smooth, durable, nonabsorbent, and easily cleanable. Resurface or replace by next standard inspection.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed torn gasket on the 2 door cooler in the room service area. Repair or replace the gasket by next standard inspection.

3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Corrected During Inspection Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Observed employee using to compartment sink to wash, rinse, and sanitize utensils. A bucket with sanitizer and soapy water was being used. Ensure whenever cleaning (consisting of wash, rinse, sanitize, and air dry) of utensils is occurring, a 3 compartment sink is set up to the proper parameters. PIC stated a 3 compartment sink has a plan in place. Education provided at time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Observed the juice and coffee dispensers to have visible dried residue. PIC stated some of the juices are no longer used. Ensure all working and nonworking equipment is maintained clean at all times. Clean by 3/29/2023.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed dried visible residue on the shelves with the sauce containers in the dry storage area. PIC had cleaned at time of inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Observed visible residue on the bulk soda dispenser in the retail area. Clean by 3/29/2023.

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Observed slow drain at the handwashing sink in the cafe coprep area. Correct by next standard inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed fan guards in the walk in coolers (meat and tray service) to have visible dust accumulation. Clean by 3/29/2023.

Comments
Conducted and reviewed with PIC and REHS. Facility level 4 activities include: cook, cool, reheat of soups and chili. Facility serves a highly susceptible population. Facility is to monitor temperatures of items temporarily being held on ice bath, as well as notify specialist when repairs have been completed to units. Voluntarily destruction form filled out and emailed. Emailed inspection.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. (See item #10) 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 - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. (See item #10) 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. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. 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. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. X - Chemical: Observed toxic materials improperly identified, stored and used. (See item # 28) VI - TCS Food: TCS foods were not being held at the proper temperature. (See item # 22) III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). (See item #10) VI - P - TCS Food: Raw animal food was being cooked to the required temperature. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. (See item #15)