Farmer's Basket

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda dispenser with black residue around the nozzles. CA advised PIC to clean regularly and thoroughly. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food separated and protected — Inspector Note: Observed raw salmon stored above ready to eat foods in WIC. CA advised PIC to reorder items in WIC. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with build up in main kitchen. CA advised PIC to clean regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed TCS food above 41 degrees in RIC. CA advised PIC to maintenance cooler. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the gaskets not in good repair in the RIC. CA- gaskets shall be repaired. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed incorrect chemical test kit provided when using chemical sanitizer at three compartment sink. Observed only quaternary test kit when 3 compartment sink uses chlorine. CA. Advised PIC a test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup and debris on all equipment throughout the kitchen, shelves, gaskets, insides of coolers, sides of fryers, vent hoods. CA- facility is in need of a deep clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors, walls and ceilings in the kitchen need cleaning and repair. (CA) Advised the PIC that the surfaces listed needed cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no sanitizer provided in 3 compartment sink at time of inspection. Observed sanitizer buckets not provided at proper concentration. CA: Advised PIC to ensure proper concentration. COS: 3 compartment sink chlorine brought to 100 ppm.