3717-1-06.2(E) / Handwashing signage. Corrected During Inspection Handwashing sign(s) not posted. -Observed no handwashing sign in back prep area hand sink. Sanitarian provided RPH handwashing sign and PIC posted on wall near hand sink.

3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100°F. -Observed water in center prep area hand sink to be at 69*F. Correct By: 22-Oct-2018

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 #1 walk-in cooler to be at an ambient air temperature of 48*F and foods to be at 44-45*F at 10:00 am. PIC stated employee logged cooler temperature to be below 40*F at 5:30am. PIC properly put all TCS foods on ice and turned cooler temperature down. After about 1 hour ambient air temperature was at 43*F.

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 foods in the #1 walk-in cooler to be date marked for 8 days. Ensure employees properly date mark ready-to-eat and TCS foods for 7 days, with day of opening as day 1. PIC discarded food that was past the 7 days.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Improper storage of food items. -Observed coolers containing food in milk walk-in cooler to not be stored 6 inches off the ground. Correct By: 15-Oct-2018

3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Corrected During Inspection Improper use and/or maintenance of wiping cloths. -Observed wet wiping cloth not in use being stored out of sanitizer solution. PIC properly placed wiping cloth in sanitizer solution.

3717-1-03.2(K) / In-use utensils - between-use storage. In-use utensils improperly stored. -Observed scoop in flour container to be stored in a way that the handle was in direct contact with the food product. Ensure the scoop is stored in a way that the handle does not come in direct contact with the food product. Correct By: 15-Oct-2018

3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. [51] Improper storage of cleaned equipment, utensils, and laundered linens. -Observed cleaned serving utensils stored in a drawer containing a build-up of sticky, old food residue. Correct By: 15-Oct-2018

3717-1-04(I) / Nonfood-contact surfaces - materials. Corrected During Inspection Nonfood-contact surfaces constructed of unapproved materials. -Observed foil being used on crumb/grease guard underneath stovetop. PIC stated foil is replaced once per week. Ensure if using foil it is changed at least once every 24 hours due to foil not being a smooth, easily cleanable surface.

3717-1-04(I) / Nonfood-contact surfaces - materials. Corrected During Inspection Nonfood-contact surfaces constructed of unapproved materials. -Observed cardboard being used under a prep table for stabilization. Cardboard appeared wet and contained a build-up of old food residue around the perimeter. PIC removed cardboard.

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Corrected During Inspection Manual wash solution not being maintained at 110˚ F or above. -Observed wash solution in 3-comp sink to be at 103*F. PIC properly drained wash solution to be refilled with water of at least 110*F.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. -Observed areas of slicer to contain old food particles. PIC broke down slicer to be re-washed, rinsed and sanitized. -Observed counter mounted can opener to contain a build-up of sticky residue on inner surfaces and in counter mount. PIC placed counter mounted can opener in dish area to be properly scrubbed, washed, rinsed and sanitized.

3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed. Floor and wall junctures not properly coved or closed and/or floor drains not provided. -Observed concrete floor under Acutemp steamers to be unsealed. -Observed floor tiles near warewashing area to be cracked and broken. -Observed covered throughout the facility to contain cracked and misaligned tiles. Correct By: 15-Nov-2018

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. -Observed light intensity in prep area near back stovetop to be at 13 foot candles. Correct By: 15-Nov-2018

Comments
Discussed inspection with Aaron, Manager and Alvin, Manager. Inspection conducted by Lindsey Kaschak, SIT. Copy of inspection report sent via email. Facility has employee reporting illness agreement on file in HR records. Facility has bodily fluid clean-up kit and procedure in an easily accessible location for kitchen staff. Facility is using Varment Guard for pest control Facility is obtaining foods from GFS
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked -Observed ready-to-eat and TCS foods being date marked for 8 days. PIC discarded foods that were past 7 days and will properly date mark for 7 days with day of opening/preparation as day 1. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. X - P - Chemical: Toxic materials are properly identified and stored.