| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Repeat In-use utensils improperly stored between use. The ice wands were being stored in the freezer without being properly wrapped before being used to cool the soup. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 29-Jan-2021  |
| 6-501.14 / CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION Core Item The air ducts and filters are covered in a dark layer of debris. Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination. Correct By: 29-Jan-2021 |
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| This was a routine inspection of the facility. The facility was overall clean and well organized. All hot and cold holding temperatures were observed in the safety zone. Staff was observed using masks, gloves, hair restraints, and hand washing. |