| Custom Comment # 1 |
| At time of inspection it was discovered that the |
| chicken pot pie procedure has changes somewhat. Instead of picking chicken for pot pies the meat is now mostly coming in |
| premade and packaged instead of picked from the rotisserie chickens. Rotisserie chickens are cooled and picked then sold |
| cold in containers for consumers to use as they wish in their homes. Per the prepared foods PIC, the hot foods are discarded |
| at nights end and not reheated. If chicken pot pies will be made solely from prepackaged chicken from the manufacturer and no |
| reheating is taking place, the facility could potentially become licensed as a class 3 facility. We will need to discuss in |
| more detail at future inspections. |
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| Custom Comment # 2 |
| New Henny Penny rotisserie model SCR-8 |
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| 3717-1-05.1(C) |
| Handwashing sink - required water temperature |
| Water temperature at the handsink in prepared food |
| is under the 100°F required minimum temperature. |
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| 3717-1-03.5(C) |
| Food labels. |
| Ingredient labels are missing from the chicken |
| buckets in prepared foods. PIC removed from sale to correct the labels. |
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| *CRITICAL VIOLATION* |
| 3717-1-04.1(C) |
| Food-contact surfaces - cleanability |
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| The containers at the olive bar are all observed to be constructed with sharp angles and are not smooth inside. These need to |
| be replaced to meet the code. Code follows. |
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| 3717-1-04.1.C: Food-contact surfaces - cleanability. Multiuse food-contact surfaces shall be: |
| 3717-1-04.1.C.1: Smooth; |
| 3717-1-04.1.C.2: Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; |
| 3717-1-04.1.C.3: Free of sharp internal angles, corners, and crevices; |
| 3717-1-04.1.C.4: Finished to have smooth welds and joints; and |
| 3717-1-04.1.C.5: Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; |
| accessible for cleaning and inspection by one of the following methods: |
| 3717-1-04.1.C.5.a: Without being disassembled; |
| 3717-1-04.1.C.5.b: By disassembling without the use of tools; or |
| 3717-1-04.1.C.5.c: By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning |
| personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. |
| 3717-1-04.1.CC: Manual warewashing equipment - heaters and baskets. If hot water is used for sanitization in manual |
| warewashing operations, the sanitizing compartment of the sink shall be: |
| 3717-1-04.1.CC.1: Designed with an integral heating device that is capable of maintaining water at a temperature not less than |
| one hundred seventy-one degrees Fahrenheit (seventy-seven degrees Celsius); and |
| 3717-1-04.1.CC.2: Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. |
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| 3717-1-04.5(A) |
| Cleanliness of nonfood-contact surfaces of equipment. |
| Henny Penny warmer in prepared foods needs to be |
| cleaned out. The cafe counters needs cleaned. The mixer and bread slicer in the bakery need cleaned. |
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| 3717-1-06.4(B) |
| Cleaning - frequency and restrictions. |
| Floor in the cafe near the pop syrups need cleaned. |
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