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 croutons on serving line and ice in multiple ice bins to not be covered to protect from contamination. PIC covered all products.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. -Observed the mechanical warewashing machine to be at 0 ppm chlorine. PIC replaced chemical bucket and brought machine up to proper concentration of 50 ppm. PIC re-washed dishes that had been previously washed this morning through warewasher to ensure proper sanitization.

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 a pan on the clean utensil rack to contain old food. PIC placed stack of pans in dirty dish area to be re-washed in warewasher.

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. -Observed diced tomatoes at 45*F, sliced tomatoes at 43*F and shredded cheese at 43*F. Products were put in prep cooler in the morning about 2 hours prior. PIC placed products in walk-in cooler to cool to 41*F or less.

3717-1-04.8(A) / Equipment and utensils - air-drying required. Equipment and utensils are not being air dried. -Observed stacks of pans that had not be properly air dried prior to stacking, creating moisture in between each pan. Correct By: 30-Jul-2019

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. -Observed the handwashing station unit in the bar to not be properly sealed to the wall or spaced to allow proper cleaning. Correct By: 06-Aug-2019

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. -Observed microwaves to contain burnt residue on inside surfaces. Correct By: 30-Jul-2019

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. -Observed drain in dish area to contain residue. Correct By: 30-Jul-2019

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. -Observed the floor in the bar under the 3-comp sink to contain residue. Correct By: 30-Jul-2019

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. -Observed floor under stand alone server station to contain residue and debris. Correct By: 30-Jul-2019

Comments
Discussed inspection with Jamaar, Manager. Copy of inspection report sent via email. Verbally discussed: -Observed floor tiles on cook line and in dish area to be cracked, missing and in disrepair. Facility has a work order in place for repairs. Please correct prior to next standard inspection. -Rules updates: 2.3(C): Ensure all food employees effectively restrain hair by wearing a hair net, hat, beard restraint, etc. 3.2(N): Latex gloves are prohibited for use. Facility is a risk level IV due to cooking, cooling and reheating chili in bulk and offering partially raw/undercooked foods per customer request. PIC states facility no longer uses time-in-lieu of temperature for buttermilk used for breading chicken.
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: 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. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.