American Legion Post 135-Betty Bombers

Observed mildew-like substance on baffle of the ice maker machine.

RCA: Burn ice, clean and sanitize ice machine before refilling ice. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Pf.

Observed a plastic single use ramekin being used as a scoop in the salsa and coleslaw in the prep top cooler.

RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed to-go cups, to-go boxes, napkins, and plastic deli containers on floor in dry storage area.

RCA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored In a clean, dry location Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

Observed an accumulation of grease under flattop grill, on backs and sides of fryer equipment, food debris on floor inside of reach in freezer in main kitchen.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed holes in walls in front service and kitchen area.

RCA: All physical facilities shall be maintained in good repair.

Observed build-up of debris on ceiling and walls in facility.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed two lights not functioning under hoods. One of the lights was hanging by the electrical wire and was covered in grease.

RCA: Lighting intensity must be at least 50f oot candles in areas at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed to go containers on floors of storage area.

RCA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches (15 centimeters) above the floor.

Observed reach in unit in prep area to have white like build up in crevices of door.

RCA: Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed food debris and an accumulation of grease under fryers in main kitchen.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed buildup of rust and food debris inside of prep top unit cover.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Rule: Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented.
Inspector's Note: Observed raw shell eggs in reach in cooler stored above ready to eat foods and foods that did not have the same cook temperature. Notified PIC. PIC re-arranged cooler in accordance with best practices.

Rule: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches (15 centimeters) above the floor. Inspector's Note: Observed facility to have single use items (cups, plates etc) on floor in dry storage area. Notified PIC. PIC re-arranged so that all single use items were off the floor.

Observed a broken prep-top cooler holding cheese (pepperjack, swiss, cheddar, blue) above 41F. Facility opens at 11am and food is placed in units at 10am

CA: PIC swapped out the cheeses in the prep-top with cheeses in another unit holding at 41F or below.

RCA: PIC shall have an order for repair placed on the unit and food product will either need to be stored inside the reach-in part of the unit, in an ice bath, or in the prep-top, tempted regularly and swapped out to maintain temperature of 41F or below until repaired. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed no CFSM certification posted in the facility. Facility has food handler certifications, which are not sufficient. PIC stated he will be taking over as the manager and plans to the CFSM class.

RCA: PIC was given a flyer for upcoming ServSafe class dates in the area. PIC will need to enroll or obtain the CFSM certificate within 60 days. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed build up of food debris in the gaskets, inside and outside of reach in units.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.