Biscuits

Inspector notes: Observed in walk-in RTE/TCS items date marked 8/28 to 9/3. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were embargoed and discarded by PIC at the time of inspection. Also observed several items that were expressing expired date marking, per PIC they were frozen and thawed and the date marks were not updated. PIC updated at time of inspection

Inspector notes: Observed employee handle dirty dishes with gloves on, change gloves and started to stack wet clean dishes from the dishwashing machine. Discussed with person in charge (PIC) hands shall be washed between changing gloves. Discussed the importance of proper hand washing and when hand washing. Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed with PIC to allow dishes to thoroughly air dry before stacking to put away as clean. Employee washed hands and unstacked the clean dishes with clean hands and rewashed to previously contaminated dishes

Inspector notes: Observed a dark black buildup or organic matter on the blade of the industrial can opener. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. PIC took the industrial can opener to the dish area to clean

Inspector notes: Observed dark black organic matter, grease build up and food debris between and under the cooking equipment on the cooking line. Also observed food debris and dried liquid on the shelves in the server station. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed in walk in cooler, corned hash date marked for 5/28, gravy date marked for 5/4-5/10. PIC stated that these products were prepared or thawed on 6/4 and new employees date marked them incorrectly. PIC date marked items correctly at the time of inspection

Inspector notes: Observed 3 bay sink drain pipe and handsink handles by cook line to be leaking at the time of inspection. PIC stated they have called a plumber and they are scheduled for 6/6/25 to fix all leaks

Inspector notes: Observed a build up of food debris between counter top and cooking surfaces on cook line

Inspector notes: Observed ROP fish thawing in 4 drawer cooler under hot holding units on cook line without being removed from its ROP packaging

Inspector notes: Observed in-use utensils used on cook line stored in stagnant water containers at 100*F. PIC removed utensils and turned on burners under water containers to properly store all utensils at 135*F or above at the time of inspection

Inspector notes: Observed wet stacked metal containers, plastic cups, and mixer on drying rack. PIC stated they will air dry all items before stacking items on drying rack

Inspector notes: Observed grease build up, food debris, and organic matter build up underneath the equipment along the cook line in the kitchen. Also observed dust build-up on the ceiling air vents throughout the facility and bathrooms. Discussed with Person in Charge (PIC) physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed an orange liquid in the hand sink basin on the server line. Discussed with person in charge (PIC) handsinks shall be utilized for hand washing only and not as a dump sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed with a sheet tray stored in the ice by the ice door and also dark black organic matter on the ceiling within the ice machine. Per PIC the unit was cleaned two weeks ago. Discussed with PIC to clean the unit at a frequency to avoid accumulation of organic matter. PIC said it will get cleaned again and removed tray at time of inspection

Inspector notes: Observed in red sanitizer bucket above the hot holding equipment in the kitchen with 0ppm of quaternary ammonium. Discussed with PIC all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed missing airgaps on drainage pipes into floor sinks at the dishwasher area and under the stove on the cookline. Discussed with PIC there shall be a minimum of a 1 inch air gap to prevent back syphoning of contaminants. PIC stated it will be fixed by next inspection

Inspector notes: Observed on the cook line under the flat top grill cold holding units that are not in use but have a buildup of grease accumulation. Discussed with PIC to clean a frequency effective enough to avoid accumulation of grease. PIC started to clean immediately. Also observed in the freezer a frozen liquid that has filled a light shielding and also coming from the fire extinguisher. Discussed with PIC to find source of liquid and to clean/fix/replace to avoid any liquids buildup in the freezer