MARIE CALLENDER'S RESTAURANT AND BAKERY

1. Mold like grime accumulation inside of the ice machine near the ice chute and opposite side of the inner plastic panel. [Corrective Action] Thoroughly clean and sanitize inside ice machine. 2. Chlorine sanitizer at the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm in the dishwasher.

No cold water available at the handwash sink in the kitchen making handwashing impossible due to water being too hot. [Corrective Action] Provide cold water to the handwash sink. [Suitable Alternative] Hands may be temporarily washed at the wash side of the 2 compartment prep sink.

Beef and mash potatoes in the 2 drawer cooler at the cookline was measured at 55 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Chef voluntarily discarded the food items.

1. Paint from the ceiling observed peeling away at multiple areas throughout kitchen especially at the walk-in cooler door. [Corrective Action] Maintain ceiling in good condition. 2. Observed multiple areas in the kitchen where water is standing and floor is rough. [Corrective Action] Maintain floors in good condition.

Upon arrival, manager mentioned there is no water available in the facility at this time. The water has been shut off for repair. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Technician was able to repair the issue; hot and cold water us available at sinks.

Accumulation of black mold like substance on floors and walls in warewash area near dish machine. [CA] Clean floors and walls and maintain in good condition.

*Repeat violation Lack of food manager certificate in the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack of food handler cards for employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Lack of soap at hand wash sink in the warewash area. [CA] Provide soap in dispenser at all times. [COS] Hand soap provided.

Observed black and brown mold like substance on inside panel of ice machine. It is not coming in contact with ice at the time. [CA] Clean and sanitize the ice machine.

Observed dust and dirt on small walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed unused equipment stored in the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

PHFs measured above 41F in prep units at cook line area. Per PIC, the items were stocked in the units 1 hour before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC will time mark the PHFs to use with in 4 hours from when it was taken out of temperature control until the units are repaired.