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 two products date marked for a total of 8 days. Products was dated 7-13 as prep day and 7-20 as discard date. Employee properly date marked to be discarded on 7-19 for a total of 7 days.

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted. Clean equipment and utensils not stored in a self-draining position and covered or inverted. -Observed silverware stored with handle portion facing upright. Discussed washing hands and wearing gloves prior to handling said silverware Correct By: 23-Jul-2019

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Single-service and single-use articles not protected from contamination. -Observed coffee filters to not be covered to protect from contamination. Correct By: 23-Jul-2019

3717-1-04.1(KK) / Food equipment - certification and classification. Equipment not approved by a recognized testing agency. -Observed household use KitchenAide mixer, Hamilton Beach crock pot and American Harvest roaster. PIC states mixer is no longer used and crock pot and roaster are for employee use. Discussed placing in storage area away from kitchen and labeling staff use. Correct By: 23-Jul-2019

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. -Observed handwashing sink, 3-compartment sink and counter in dish area to not be properly sealed/caulked to the wall creating a space difficult to clean. Correct By: 23-Jul-2019

3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing. Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. Correct By: 23-Jul-2019

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Unclean nonfood-contact surfaces. -Observed shelf where pop boxes are stored to contain sticky residue. Correct By: 23-Jul-2019

3717-1-05(H) / Capacity. Critical Water source and/or hot water capacity not sufficient. -Observed hot water to 3-compartment sink to only reach 105*F. Maintenance personnel states a work order has been placed for a new part and the issue should be resolved when the new part is installed. PIC and employees state 3-compartment sink is not used for cleaning and sanitizing dishes. All dishes/utensils are cleaned and sanitized in the mechanical warewasher. Correct By: 30-Jul-2019

Comments
Discussed inspection with Jacques, Administrator and Nick, Dietary Manager (via phone). Copy of inspection report sent via email. Follow-up inspection to take place 7-30-19. **At time of inspection 3-compartment hot water only reached 105*F. PIC and employees state dishes are always cleaned and sanitized with the warewashing machine. At time of inspection mechanical warewasher was properly functioning. 3-compartment sink is not approved to wash, rinse and sanitize dishes until water reaches at least 110*F. Craig, maintenance personnel states a work order has been placed for a new mixing valve and Standard Heating and Cooling are scheduled to make repairs.** Verbally discussed: Rule updates: 2.3(C): Ensure all food employees effectively restrain hair by wearing a hair net, hat, beard restraint, etc. and 3.2(N): Latex gloves are prohibited for use.
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: Observed food employee washing hands when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.