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 a container of raw shell eggs stored on the shelf above ready to eat foods inside of the make table cooler. PIC placed eggs on the bottom shelf of the cooler at the time of inspection.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed residue inside the nozzle of the juice wand dispenser. PIC had nozzle cleaned at the time of inspection.

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 a package of hot dogs with an open date of 9/23 in the make table cooler. PIC voluntarily discarded hot dogs at the time of inspection.

3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Improper use and/or maintenance of wiping cloths. Observed a wet wiping cloth on the counter. Once wet, wiping cloths shall be maintained in a sanitizer solution.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed a build-up of grease on the side of the fryer.

3717-1-06.1(A) / Floors, walls, and ceilings. Floors, walls, and/or ceilings not smooth and easily cleanable. Observed the grout in disrepair around sections of floor tiles in the back of the kitchen, creating a space difficult to clean. Correct by next inspection.

Comments
Discussed inspection with Executive Director Bonnie Stepanian. Discussed ice level for products held on ice during serving times. Emailed inspection report.
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 was demonstrating good hygiene practices. 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. 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. 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.