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 sausages in the hot holding line at 112-125*F. PIC voluntarily discarded approximately five sausages.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed sliced ham in the make table at 45*F. PIC voluntarily discarded approximately two pounds of ham.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed the gasket ripped on the bottom of the server cooler by the drink station up front. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Observed a build-up of ice and spillage of product on the insides of the ice cream freezer. Correct by: 11/14/19.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed a build-up of debris and residue in the mop sink. Correct by: 11/14/19.

Comments
Conducted and discussed inspection with dietary director Nicole Lowe. PIC stated facility rarely cools and reheats products as most leftovers are discarded at the end of the day. PIC stated all foods are cooked to 165*F. Pasteurized eggs only are being used in the facility. Emailed 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.