3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Equipment food-contact surfaces or utensils are unclean. -Observed the counter-mounted can opener (blade, stem, and mount) to have dried food on them. This is considered a food-contact surface (blade). Wash, rinse and sanitize every four hours when in use. Do not put equipment back into mount dirty. Correct By: 07-Sep-2018

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness Critical Repeat Chlorine sanitizing solution at incorrect temperature and/or concentration. -Observed the chlorine solution in the sanitizer bucket to measure 200ppm. The chlorine concentration should measure between 50-100ppm. Correct By: 07-Sep-2018

3717-1-04.6(C) / Hot water and chemical sanitizing - methods. Food-contact surfaces and utensils not sanitized properly. -Hobart hot water sanitizing warewasher max temp measured 155.5*F. Maximum registered temp for this unit must reach 165*F minimum. Correct By: 14-Sep-2018

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment not cleaned when required. -Observed burnt spillage in the far right Southbend oven. Correct By: 14-Sep-2018

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical (CORRECTED DURING INSPECTION) Refrigerated, ready-to-eat, TCS foods not properly date marked. -Observed cooked and cooled baked spaghetti in the walk-in cooler bearing no date mark. PIC added date mark at time of inspection.

3717-1-03.2(D) / Food storage containers - identified with common name of food. (CORRECTED DURING INSPECTION) Working food containers not properly labeled. -Observed working containers in facility which bore no label of contents. PIC began to address at time of inspection.

3717-1-04.7(B) / Frequency of laundering - specifications. Linens, cloth gloves, and wiping cloths not properly laundered. -Observed oven mitts/pot holders to be excessively soiled.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. -Observed one of the exhaust hood vents to be missing. Correct By: 14-Sep-2018

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. -Observed coving to be missing along the north kitchen wall below the prep tables. Insulation is visible. Correct By: 14-Sep-2018

Comments
Discussed inspection with PIC Latonda. PIC has employee illness agreements on file. -Ensure PIC or another member of management signs these also; agreements must be signed by both employee and manager to be valid. PIC has a compliant, commercially-prepared bodily fluid spill kit located in office. PIC has vomit response plan on file in office. -Ensure kitchen staff is aware of the location of these items at all times. *Observed a prep table and heavy rolling metal shelf unit to have been placed on top of the grease trap lid in the dish washing area. Lid of grease trap is sinking greatly due to the weight of these items. Recommend relocation to avoid break-through and to ensure trap accessibility for professional cleaning. Inspection report sent via email.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. I - P - Employee Health: The operation had an employee health policy on file. V - P - Food from Approved Source: Foods are received from Gordon Food Service. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized properly due to mechanical dishwasher temperature. X - P - Chemical: Toxic materials are properly identified and stored.