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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed meatballs below 135°F in the warming units. The food item was recently prepared, so the PIC had food employees reheat the food to the proper temperature during the inspection for hot holding. TCS foods not being hot held at the proper temperature.
The food item was recently prepared, so the PIC had food employees reheat the food to the proper temperature during the inspection for hot holding.
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Corrected During Inspection Observed a couple quat sanitizer buckets with concentrations above and below the approved levels. Food employee remade the sanitizer during the inspection. Unapproved chemical sanitizer used on food contact surfaces.
Food employee remade the sanitizer during the inspection.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed a torn gasket on the milk cooler #9. Equipment components are not intact, tight or properly adjusted.

3717-1-04.4(B) / Cutting surfaces.
Observed heavily scored cutting boards. Cutting blocks or boards cannot be effectively cleaned and sanitized.


Inspection Information


[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 07-December-2023


Comments
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.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
I - P - Employee Health: The operation had an employee health policy on file.
X - Chemical: Observed toxic materials improperly used (sanitizer levels were outside the required concentration range).
VI - TCS Food: Some TCS foods were not being hot held at the proper temperature.