Number of critical violations:	5
Number of non-critical violations:	7

3717-1-02.4(C)(11) Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters.

3717-1-02.4(C)(4) Critical Person in charge did not ensure employees were effectively cleaning their hands as required.

3717-1-05.1(C)(1) Handwashing sinks water below 100°F.

3717-1-04.6(B) Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. Observed employee incorrectly washing equipment and utensils in the three-compartment sink and no sanitizing occured. Observed mixing device for sanitizer not functioning properly.

3717-1-03.4(H)(1) Corrected During Inspection Critical Observed multiple containers of ready-to-eat, TCS foods (ham, tuna, gravy, etc.) not properly discarded when required in the walk-in and reach-in refrigeration units. PIC voluntarily discarded the products.

3717-1-04.1(DD) Critical Repeat Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed.

3717-1-04.2(J) Observed no sanitizers not available in the FSO for the dish machine. Observed empty container of bleach hooked up to equipment. The equipment is not in use due to no hot water in the facility.

3717-1-04.5(A)(3) Observed the following non-food contact surfaces of equipment with an accumulation of food residue or debris: 1) shelving in walk-in 2) air drying rack/shelving. 3) dish machine (scaling)

3717-1-05.1(S) Plumbing system not properly maintained or repaired. Observed the drainage for the ice machine in disrepair. Water ponding on the floor in that area.

3717-1-06.4(B) Floors throughout the facility not maintained clean.

3717-1-06.4(B) Observed mold-like substance on the wall behind/below the prep sink and mechanical warewashing equipment.

3717-1-06.4(A) Repeat Damaged floor and wall junctures near the prep sink and in the warewashing area.

Comments

Observed the facility without hot water at the time of inspection. A company was servicing the boiler to try and restore the hot water to the facility. Observed the facility taking some measures to operate safely. The facility has gone to disposable plates, utensils, cups, etc. If the facility is to remain open it shall find alternative ways to clean equipment and utensils. Recommend finding additional food alternatives until hot water is restored. PIC stated they have additional disposable items arriving in case of prolonged repair to the boiler. Equipment (coffee maker) in the facility shall be commercial grade and approved by NSF or equivalent agency. Ensure food employees are not wearing jewelry on arms or hands during food preparation. Plumbing fixture at the steamer equipment shall be re-installed up off the floor. The violations documented shall be corrected and will be checked during the follow-up inspection. A follow-up inspection will occur Friday, January 6, 2023.