The following violation(s) have been corrected since the last inspection.
3717-1-02.4(C)(9)/PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage PIC did not ensure employees are properly maintaining times and temperatures of TCS foods during hot holding, cooling, thawing, date marking, disposition, and usage of the TILT (time in lieu of temperature) policy. Education was provided to improve date marking, disposition, TILT, holding temperatures, cooling, and thawing.
3717-1-02.4(B)(2)(h)/PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, hand washing, glove usage, personal hygiene, and facility maintenance. Education was provided to improve hand washing, glove usage, cleaning, facility maintenance, storage, and eliminate cross contamination.
3717-1-02.4(C)(11)/PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. Adequate cleaning procedures are not being followed by the staff. Education was provide to improve cleaning and sanitizing procedures.
3717-1-02.2 (C )/Hands and arms: when to wash Food employee did not wash hands when required. The food preparation employee failed to wash hands and change gloves after handling utensil contaminated with raw egg (egg mixing cup). Education was provided to improve hand washing procedures.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Food not properly protected from contamination by separation, packaging, and segregation. Raw chicken, raw eggs, and raw beef containers were stored over ready to eat food in the cold holding units. The PIC was able to rearrange the items once the violation was observed. Education was provided to improve storage procedures.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are unclean. Multiple pieces of equipment are not clean (knife block, ice machine, can opener blade). Education was provided to improve cleaning procedures.
3717-1-04.4(N)(3)/Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Quaternary ammonium sanitizing solution at incorrect concentration in the sanitizer bucket. The PIC changed the water to correct the violation immediately and education was provided to improve procedures.
3717-1-03.4(F)(1)(a)/Time/temperature controlled for safety food - hot holding. TCS foods not being hot held at the proper temperature. Soup was hot holding at 117 degrees F at time of inspection. The PIC voluntarily discarded the soup once the violation was identified. Education was provided to improve food safety procedures.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods not properly date marked (watermelon). Education was provided to improve date marking procedures.
3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition. Ready-to-eat, TCS food not properly discarded when required. Lasagna and gravy were stored in the walk in cold holding unit with a discard date of 2/25. The PIC was able to discard the items once the violation was identified. Education was provided to improve food safety.
3717-1-03.4(I)(2)/Time as a public health control - four hour time limit Improper use of time as a public health control (4 hours). Hash browns were used beyond the four hour limit of the written TILT (time in lieu of temperature) policy. The PIC was able to discard the product once the violation was identified. Education was provided to improve the procedures.
3717-1-03.4(E)/Cooling methods - temperature and time control. Improper method for cooling TCS foods. Hollandaise sauce was cooling in a container with a covered lid and limited ice under the container. The staff was not actively monitoring the time and temperature for proper cooling. Education was provided to improve cooling procedures.
3717-1-03.4(C)/Thawing - temperature and time control. TCS foods not properly thawed. Gravy was thawing in stagnant water in the food preparation sink.
3717-1-03.2(D)/Food storage containers - identified with common name of food. Working food containers not properly labeled (oils, sauces, spices, etc.).
3717-1-02.2(G)/Jewelry - prohibition. Food employees wearing jewelry on arms or hands during food preparation (wrist watch).
3717-1-04.8(A)/Equipment and utensils - air-drying required. Equipment and utensils are not being air dried. Beverage containers were stacked together wet without proper air drying.
3717-1-04.4(A)(2)/Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. The main preparation cold holding unit has an interior leak and the front hand washing sink has a faucet fixture in disrepair.

Inspection Information