SQUARE PIE GUYS - CAMPBELL

Both entry doors propped open. [CA]: Facility shall be fully enclosed.

*REPEAT VIOLATION* Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.

On the prep table, multiple sauces that contain dairy were placed in insufficient ice and measured between 57F - 63F. Ice was only touching the bottom of the sauce bottles. PIC stated sauces were placed on ice approximately 2.5 hours prior to inspection and are discarded on the 4th hour as part of their procedure. No Time As A Public Health Control (TPHC) written procedure provided. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Sauces to be discarded on the 4th hour after it was removed from temperature control. TPHC procedure provided to PIC. Email completed TPHC procedure to Specialist via email at Princess.Lagana@deh.sccgov.org

1. *REPEAT VIOLATION* Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking 2. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Accumulation of dried food residue on the the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

Maximum water temperature at front line hand sink measured at 73F. Warm water of at least 100F at the rest of hand sinks observed. [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.

Rigid drain line for ice machine floor sink not installed. [CA]: Install rigid drain line for ice machine floor sink.

Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.

Less than 6 inches overhang of ventilation hood over american range one burner stove. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood. Owner stated stove will be removed.

MINOR: 1. Hand sink at the cook line did not have soap and single use towels. "Do not use" sign observed. Per Staff and Owner, hand sink is currently leaking and a work order has been placed. Another nearby hand sink with hand soap and single use towels available. [CA]: Hand sinks shall be operable and have soap and single use towels at all times. [SA]: Nearby hand sink will be used until hand sink at cook line is repaired. MAJOR: *REPEAT VIOLATION* 2. Hand sink at the front bar area did not have single use towels. [CA]: Hand sinks shall have single use towels at all times. [COS]: Single use towel was provided in the dispenser.

Food handler training not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

In the prep line cooler at the cook line, rice measured at 90F. Rice was stored in a deep metal insert completely covered with saran wrap. Per Owner and staff, rice was cooked and started cooling approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Rice was voluntarily discarded.

Probe thermometer not provided. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas Missing temperature measuring device in refrigeration units. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.

Inoperable 3 light bulbs at the cook line hood. [CA]: Provide operable light bulbs.

Ambient temperature of the prep line cooler next to the warmers measured at 47F. [CA]: Cooling units shall be able to cold hold Potentially Hazardous Food (PHFs) to 41F or below at all times. Discontinue use of unit for cold holding PHFs. Assess/repair/adjust unit as needed.

Chlorine sanitizer solution in the sanitizer buckets at the cook line and ware wash area measured above 200 ppm. [CA]: Chlorine sanitizer solution in the sanitizer buckets shall be maintained at 100 PPM of Chlorine. [COS]: Instructed staff and owner to replace sanitizer bucket with 100 ppm of Chlorine.

At the 3 comp sink, waste liquid was leaking from the drain pipes and being collected in plastic container. [CA]: Repair drain pipe.

1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing/sanitizing observed during inspection. [CA]: Dish machine shall be able to dispense 50 PPM of Chlorine sanitizer at all times. Discontinue use of dish machine until it is able to properly dispense 50 PPM of Chlorine. [SA]: Facility has a 3 compartment sink and Chlorine sanitizer for manual ware-washing and sanitizing. Ensure 100 PPM of Chlorine sanitizer is maintained when conducting manual ware-washing and sanitizing. 2. Accumulation of pink and black grime on the interior surface of the ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 4. Plastic container had debris and was stacked and stored with clean dishes. [CA]: Ensure soiled food contact surfaces are properly washed and cleaned prior to storing with clean dishes. 5. Beverage spray holder at the bar had an accumulation of debris/ [CA]: Routinely clean beverage spray holder. Maintain food contact surfaces clean.