3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. All critical violations corrected at time of inspection.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection Handwashing sink not accessible. Observed dining area handwashing sink to be covered by a food tray, rendering the sink inaccessible. Ensure all handwashing sinks are accessible at all times. PIC removed tray at time of inspection.

3717-1-06.2(E) / Handwashing signage. Repeat Corrected During Inspection Handwashing sign(s) not posted. Observed kitchen handwashing sink and the lobby handwashing sink to not have a handwashing poster. PIC posted handwashing poster at time of inspection.

3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures Critical Hot water for mechanical sanitization is below required temperature. Observed the conveyor dish washing machine to have a manifold reading for 170F and a surface temperature of 165F. Since the manifold temperature is less than 180F but the surface temperature is more than 160F the facility may continue to use the unit. However; the manifold temperature does need repaired by reinspection 11/21/2023.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed one black knife in the clean storage area to have visible residue. Also observed cleaned deli slicer in the same area to have visible residue on the blade and the lip of the blade guard/ PIC had cleaned at time of inspection.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed one sanitizer bucket and the warewashing sink to be at 0ppm. Ensure quaternary ammonium sanitizer are at a concentration of 200-400ppm at all times. PIC had remade both at time of inspection.

3717-1-03.4(D) / Cooling - temperature and time control. Critical Corrected During Inspection Improper cooling of TCS food. Observed sausage patties sitting on the counter from the hot holding unit to be at 65F. PIC stated she removed the patties from hot holding, and placed them on the counter an hour and 10 minutes before observation, in order to cool for another meal. Ensure that as soon as the product cools to 135F the product is to be placed in the walk-in cooler, and follows proper cooling protocol. PIC voluntarily discarded 8 sausage patties at time of inspection.

3717-1-03.2(D) / Food storage containers - identified with common name of food. Repeat Working food containers not properly labeled. Observed bucket of thickener to be unlabeled at time of inspection. Ensure all foods that are not easily identifable and in working containers to have a common name. Correct by end of day 11/15/2023.

3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Corrected During Inspection Food contact surfaces not easily cleanable. Observed scissors being used for opening of food packages that are not easily separable, rendering the surfaces no longer smooth, durable, non-absorbent, or easily cleanable. PIC had removed from service at time of inspection.

3717-1-04(I) / Nonfood-contact surfaces - materials. Nonfood-contact surfaces constructed of unapproved materials. Observed excessive ice accumulation in the following areas: in the walk-in freezer and the ice cream freezer, rendering the surfaces no longer smooth, durable, non-absorbent, or easily cleanable. PIC stated plans to deice and repair the issue in the freezer, as well as, defrost the ice cream freezer. Correct by next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed sides of tilting steam table to have residue accumulation. Clean by reinspection 11/21/2023.

3717-1-06.4(F) / Drying mops. Repeat Corrected During Inspection Mops dried improperly. Observed mops sitting in a pile at the bottom of the mop sink. Ensure mops are hung in such a manner to allow for sufficient airflow. PIC corrected at time of inspection.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Observed cracked and chipped tile throughout the facility, specifically notating the warewashing area. This renders the surfaces no longer smooth, durable, non-absorbent, or easily cleanable. PIC stated plans to replace the tiles. Correct by next standard inspection.

3717-1-06.1(A) / Floors, walls, and ceilings. Floors, walls, and/or ceilings not smooth and easily cleanable. Observed knock out plugs in the walk-in coolers and freezer to be missing. PIC stated plans to replace/repair in the near future. Correct by next standard inspection.

Comments
Conducted and reviewed with PIC. Facility's risk level 4 activities include: cook/cool/reheat and serve a HSP. Reinspection to occur on 11/21/2023. Emailed inspection.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. X - P - Chemical: Toxic materials are properly identified and stored. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. (See item#10) IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Observed improper method for cooling TCS foods. (See item # 20)