SWEET MAPLE

Means for adequately measuring the applicable sanitization method are not readily available (ex. Sanitizer test strips, thermal strips). [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Improper handwashing practices observed by employees. Employees observed washing their hands without the use of soap, and also observed employees washing their hands while still wearing disposable gloves. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels. Disposal gloves shall also be removed and discarded prior to handwashing.

Observed in the prep area and in the walk-in cooler- raw food items (raw eggs, raw bacon) are stored above cooked and ready-to-eat foods. [CA] Properly store raw or undercooked food separately or below ready-t0-eat foods to prevent cross contamination.

Hot water at the three compartment sink was shut off at time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Employee turned on the hot water valve located under the sink.

Waffle makers are observed in use without being under a ventilation hood. [CA] Cooking equipment shall be used under ventilation hood to remove gases, heat, grease, vapors & smoke. To use equipment without ventilation hood an hood exemption will be required.

Flies observed in the kitchen at time of inspection. [CA] Food facility shall be kept free of flies and fly activity. Discussed with PIC regarding keeping doors closed when not in use to prevent the entrance of vermin.

Potentially hazardous foods measured at improper holding temperatures. At the cook line: Lox stored above prep unit inserts measured at 53F; raw shell eggs stored on prep unit measured at 62F - 73F; Cooked chicken by the ice machine measured at 72F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The lox was relocated into the reach-in cooler; the eggs were placed into the prep unit insert; Per employee, the chicken was cooked within 2 hours ago to be used later - employee relocated the chicken into the walk-in cooler. Minor violation: Potentially hazardous foods measured at improper cold holding temperatures. Liquid egg on ice bath measured at 48F; Sausage and bacon in drawer cooler measured at 48F; Cheese in food prep unit measured at 46F. The prep unit and drawer coolers are located by the cook line and were not properly closed inbetween use at time of inspection. The ice bath did not have enough ice to surround the containers of the potentially hazardous foods. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Employees observed not properly washing their hands when required and only changing their disposable gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle foods.

Cooked chicken on rack by the ice machine is subject to time as a public health control but is not time-marked. Per employee, the chicken is from the same batch as the ones stored by the cook line that are time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of the 4 hour period where it shall be discarded if not used/served. [COS] Employee time-marked the chicken.

Water at the handwash sink, utility sink, and three compartment sink was measured at a maximum temperature of 68F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks where it shall reach a minimum of 100F. [COS] Employee restarted the water heater and hot water was measured at 120D for the three compartment sink and 100F for the handwash sink.

Potentially hazardous foods measured at improper cold holding tempertures. Bacon, crab meat, sausages, and bean sprouts in the drawer coolers at the cook line is measured at 50-51F. Milk by the beverage station is measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Employee ensured that the drawer coolers are properly closed and will monitor the temperature - food shall be discarded by end of lunch service at 2:30 pm if food is still out of temperature. The milk was returned to the reach-in cooler.

Chemical test strip to measure applicable sanitizer (Quat sanitizer and high temperature dishwasher) are not readily available. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Lids for outdoor trash bins and recycling bins are kept opened. [CA] Keep lids for trash bins closed when not in use to prevent attracting or the harboring of vermin.