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. Sliced tomatoes had a temperature of 44*F and 46*F. PIC voluntarily destroyed 4 sliced tomatoes. The replacement tomatoes temped at 36*F. To prevent pathogen growth, TCS cold foods shall be kept cold at 41*F or less.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Missing tiles on the floor in the walk-in freezer. To prevent possible pathogen growth, the floor shall be smooth and easily cleanable. PIC stated the floor is on a work order. Correct By: 25-Feb-2019

Comments
Conducted and discussed inspection with Justin Oney Manager. This firm had required documentation on the cheese for their variance. The cheese was properly time stamped. Variance in compliance.
X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: TCS foods were not being held at the proper temperature. Sliced tomatoes at 44*F to 46*F. Voluntarily destroyed. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.