Date: 12/10/2024

Inspection Type: Regular

10. Handsink in right vestibule did not have paper towels provided. ***COS Provided paper towels to right vestibule handsink.

39. Boxes of food were observed directly on the floor of the walk in freezer. The person in charge stated they received a truck yesterday. Food should be off the floor the same day that they delivery arrives.

Date: 08/08/2024

Inspection Type: Regular

2. Certified Food Protection Manager was not on site during the inspection. A CFPM was scheduled to come in later today. Kitchen manager during inspection is actively working on certification. Spoke with Brittany, ED, about importance of having a CFPM on site while kitchen is operating.

16. Ice machine in vestibules were not clean to sight and touch. Maintenance was contacted and will be in today to clean and sanitize ice machines. A follow up will occur on Monday, August 12.

23. Deli ham was marked with a prep date of 8/4/24 and a discard date of 9/4/24. No date mark on deli ham and turkey. Watermelon with a date mark of 8/1 was observed in the refrigerator in the dining area. Items with no date marks, and with past date marks were discarded. Ham with wrong date mark was remarked. Education was provided to the PIC and the ED.

28. Container of windex found without label. Container of windex was labeled with soapy water. Container of unknown substance without label. ***COS Items were properly marked or discarded if unknown.

Date: 04/29/2024

Inspection Type: Regular

2. Person in charge did not have his CFPM. Register for class and submit proof of registration to Dawn at dgiovanetto@tchd.net by May 30, 2024. A follow up will occur if proof of registration is not received by May 30, 2024.

16. Ice machine baffle was observed not clean to sight and touch. Wash and sanitize ice machine baffle once every 24 hours to prevent accumulation of algae. ***COS Washed and sanitized ice machine baffle.

Date: 07/12/2023

Inspection Type: Regular

8. Observed employee at the dish machine handling dirty dishes and then switch to clean dishes without washing hands first. Observed employee pulling up pants and then continue working with food. Ensure after handling dirty dishes and before handling clean dishes, hands are washed. Ensure after touching clothing or body, hands are washed. Ensure employees wash hands prior to handling silverware for wrapping. Discussed with employees and PIC. Staff were retrained. Corrected onsite.

16. Observed in use sanitizer bucket in the preparation area with a concentration of less than 150 ppm. Ensure the sanitizer concentration is at the minimum recommended by the manufacturer. Sanitizer was remade. Corrected on site

44. Observed dishes stacked while wet. Ensure proper air drying by not stacking until dry. This is a repeat violation. Extended to the next routine inspection. Ensure dishes are allowed to air dry prior to stacking for the next inspection

49. Observed the oven handles with food and debris build up. Observed the 4 door cooler with food debris build up and the steam tables in the serving areas still had some debris from the previous meal. Clean the above mentioned places and maintain clean for the next routine inspection

49. The microwave (not in use) in the side serving area had debris build up on the inside of the microwave. This is a repeat violation. The microwave was cleaned. Corrected on site