3717-1-02.4(C)(8) / PIC: duties - ensure employees are rapidly cooling TCS foods. Critical Person in charge not ensuring proper cooling. Temperatures of cooling soups are taken to 70*F. The soup is then placed into the walk-in cooler. The second temperature is not taken until the morning. Emailing cooling chart. Please run a test batch during the day to verify cooling parameters used meets the times and temperatures required. Retain for sanitarian's review at next inspection

3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100°F. The handsink off the office did not reach 100*F. Correct by next inspection.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Food not properly protected from contamination by separation, packaging, and segregation. Several types of nuts and bacon bits on the front assembly line were not protected. Correct by next inspection.

3717-1-03.4(C) / Thawing - temperature and time control. Corrected During Inspection TCS foods not properly thawed. Food being thawed under continuous running water, however; the water was 100*F.

3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) not wearing a hair restraint or having hair not properly restrained. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Spray nozzle for the dishwasher has a build-up. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Baking tray have an excessive dark baked on build-up. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Some of the baking racks has excessive dark baked on build-up. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Black build-up on the sink wall junction at the dishwashing area. Correct by next inspection.

Comments
Conducted and discussed inspection with Sarah PIC> NOTE: Watch the load limits on the make table cooler.
X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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.