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 multiple sauces on the make line uncovered and not protected from contamination while not in use. PIC placed lids on sauces.

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 mac and cheese in a hot holding unit to be 153*F on the outside and 108*F in the center. PIC states product was heated in the microwave less than 1 hour prior and instructed employee to reheat product to 165*F. After re-heating, product was 167-178*F. Discussed monitoring product temperature to ensure hot holding unit is functioning.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. -Observed marinade with a prep date of 9/2. PIC voluntarily discarded product.

3717-1-04(I) / Nonfood-contact surfaces - materials. Nonfood-contact surfaces constructed of unapproved materials. -Observed cardboard lining a shelf in the bar beverage cooler. PIC instructed employee to remove cardboard.

3717-1-04.4(B) / Cutting surfaces. Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. -Observed multiple cutting blocks on prep tables to contain chipping on the corner. PIC states new cutting boards are on order and will follow-up to ensure they are being delivered. Correct by 9/23/20

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. -Observed the seal/caulk to be in disrepair on the handwashing sinks near the cook line. Correct by 9/16/20

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. -Observed the seal/caulk on the mop sink to be in disrepair. Correct by 9/16/20

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. -Observed the top surface of the microwave near the grill to contain residue. PIC instructed employee to properly clean.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. -Observed the two cooler drawer units not in use to contain residue. Correct by 9/16/20

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. -Observed a pipe under the warewashing machine to be leaking. PIC states she will call for repairs. Correct by 9/23/20

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Corrected During Inspection Plumbing fixtures unclean. -Observed the pipes and drains to contain residue: handwashing sink and prep sink in cook area. Employee cleaned.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. -Observed the rinse nozzle in the dish area to contain residue. PIC instructed employee to clean.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. -Observed the floor under the beverage station in the bar area to contain residue. Correct by 9/16/20

Comments
Discussed inspection with Theresa Reid, Manager/PIC. Copy of inspection report sent via email. Verbally discussed: -Observed multiple products to be past the use by date, however the prepped on date was within the 7 day time frame. Discussed following company policy on date marking and discarding products. PIC discarded all products that were past the use by date. -Provided RPH's updated employee reporting health agreement. Facility is a risk level IV due to cooling and reheating in bulk and offering meat products as raw or partially cooked upon customer request.
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. 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: TCS foods were not being held at the proper temperature. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.