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Smitty's

1515 13 Avenue SE High River AB T1V 2B1 · Food - General

16 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**1. QUATS sanitizer measured at 0 ppm at the time of inspection. - The operator remade the QUATS sanitizer solution and retested at 200 ppm. **Ensure QUATS sanitizer solution is maintained at 200 ppm at all times.2. Chlorine sanitizer spray bottle measured greater than 1000 ppm in the bar area. - The operator remade the chlorine sanitizer and retested at 100 ppm during the inspection. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**The staff was thawing beef inside the sink without running water. Beef measured at 8*C. - Staff turned on the cold water during the inspection. **Ensure the frozen foods are thawed properly: - in microwave - Under cold running water - in the refrigerator units
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **Outstanding** The AHS issued food handling permit was not posted at the front.**Ensure current food handling permit is posted at the location where it is easily visible to the patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles and vents in the dishwashing area and cookline were visibly dirty. **Please clean.
  2. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1/20. Outstanding. 12/19. The AHS issued food handling permit was not posted at the front.
  3. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1/20. Outstanding. 12/19. Staff were unable to determine when certain inserts of food were prepared in the walk-in cooler. All foods must be labelled to ensure that foods that are unfit for consumption are not being prepared/served.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1/20. The hot holding unit was not turned on and heated up before placing various food items in the unit. The following items had to be discarded as they were not kept at a temperature of 60C or higher: gravy and sausages.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1/20. Outstanding. 12/19. 1) The sanitizer test strips were expired. Obtain new test strips.2) Staff are not testing the sanitizer regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1/20. Outstanding. 12/19. The paper towel was not stored in the dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1/20. Outstanding. 12/19. There was a gap observed underneath the back door. Re-install weatherstripping to remove gap and prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1/20. Outstanding. 12/19. The AHS issued food handling permit was not posted at the front.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/20. The coffee pots had a build-up of calcium around the rim. Clean and sanitize the coffee pots.
  4. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 12/19. Staff were unable to determine when certain inserts of food were prepared in the walk-in cooler. All foods must be labelled to ensure that foods that are unfit for consumption are not being prepared/served.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 12/19. 1) RECURRING VIOLATION: There were sausages left on the grill to stay warm. This is not an adequate method of hot holding. The sausages were discarded at the time of the inspection. 2) There were eggs left on the food preparation counter for an extended period of time. The temperature of the eggs were 23C. These were discarded at the time of the inspection. **All high-risk foods must be temperature controlled. Stored at a temperature of 60C or higher OR 4C or lower.**Eggs must be kept at a temperature of 7C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 12/19. 1) The sanitizer test strips were expired. Obtain new test strips.2) Staff are not testing the sanitizer regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 12/19. The paper towel was not stored in the dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 12/19. There was a gap observed underneath the back door. Re-install weatherstripping to remove gap and prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 12/19. The AHS issued food handling permit was not posted at the front.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 12/19. Utensils that are being continuously used are not being changed every 4 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 12/19. There was a build-up of food debris on the deli slicer. This equipment needs to be taken apart and thoroughly cleaned/sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 12/19. General deep cleaning of the facility is required, including:- Ceiling tiles- Walls around toaster- Exterior of all equipment
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2/12. Outstanding: The hole was covered with a wooden board that was secured on with tape. The tape is not easily cleanable and can collect dirt and debris. Remove tape and secure the board on the wall. 1/28. There was a large hole in the wall by the staff door leading to the dining area. Repair wall and ensure it is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/12. Outstanding: Staff washroom wall. 1/28. The following areas require cleaning:- The ceiling vent near the back door had a collection of dust. - The walls around the toaster and prep cooler. - The wall around the back door and the back door. - The walls in the staff washroom.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1/28. There were utensils that were stored in quats sanitizer. The measured concentration of the quats sanitizer was 100ppm. Fresh solution was prepared for the utensils with a concentration of 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1/28. There were sandwich buns observed on the floor of the walk-in cooler. The buns were in direct contact with the floor. The buns were discarded at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1/28. The sausages in the hot hold had a measured temperature of 49-50C. Ensure all food in the hot hold has a temperature of 60C or higher. Sausages were reheated to and put back in the hot hold.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1/28. There was a small gap underneath the back door. Repair weatherstripping to remove gap to prevent entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1/28. Violation Outstanding. Staff were unable to demonstrate knowledge of safe food handling techniques such as temperature control. Additional training for kitchen staff is required to ensure they are following safe food handling practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1/28. There was a large hole in the wall by the staff door leading to the dining area. Repair wall and ensure it is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/28. The dishwasher was draining water during the cycle into a bucket. The dishwasher must be repaired to ensure that the unit is operating properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/28. The following equipment needs to be cleaned:- The ventilation hood and the filters. - Inside the prep cooler across from the grill. - The meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1/28. The following areas require cleaning:- The ceiling vent near the back door had a collection of dust. - The walls around the toaster and prep cooler. - The wall around the back door and the back door. - The walls in the staff washroom.
  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were not being stored in sanitizer. All cloths must be stored in sanitizer when not in use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to demonstrate knowledge of safe food handling techniques such as temperature control. Additional training for kitchen staff is required to ensure they are following safe food handling practices.
  9. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were not being stored in sanitizer. All cloths must be stored in sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 8/7. The standing glass cooler was looked at. However, there was a leak underneath the cooler at the time of the inspection. Please have the unit serviced again to ensure it is operating properly.  The standing glass cooler containing various sauces, fruits, and pies had a measured temperature of 10-11C. Please monitor the temperature of the cooler. If the temperature does not go down, the unit will need to be serviced.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to demonstrate knowledge of safe food handling techniques such as temperature control. Additional training for kitchen staff is required to ensure they are following safe food handling practices.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were not being stored in sanitizer. All cloths must be stored in sanitizer when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed using the same pair of gloves between different tasks. A new pair of gloves must be used between various tasks to prevent cross-contamination. Gloves were discarded and new gloves were donned at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There were a couple of scoops stored inside containers of food in the walk-in cooler. Scoops must be stored in a manner that prevents cross-contamination of food via hands or scoop handle. Scoops were removed from containers at the time of the inspection.2) There were clean utensils stored directly under the paper towel dispenser by the cookline handwashing sink. The clean utensils must be stored away from the paper towel dispenser to prevent contamination via unclean water. The utensils were moved at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were chemicals stored in the men's washroom. Chemicals must be stored in a manner where they are not accessible by customers. Remove the chemicals from the washrooms and store elsewhere.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing glass cooler containing various sauces, fruits, and pies had a measured temperature of 10-11C. Please monitor the temperature of the cooler. If the temperature does not go down, the unit will need to be serviced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were a couple of inserts of cooked sausages that were stored on the cookline without any temperature control.2) There were two containers of gravy and hollandaise that were stored on the counter at room temperature for 2 hours. All food must be properly temperature controlled during storage (i.e., kept hot at a temperature of at least 60C or kept cold at a temperature of 4C or lower). If food is being cooled down, it must be rapidly cooled using ice baths or in smaller portions in the walk-in cooler to prevent any microbial growth. - The sausages were reheated and placed in the hot holding unit. - The gravy and hollandaise were discarded.3) There were eggs stored on the counter at a temperature of 11C. Eggs must be stored in the cooler at a temperature of 7C or lower if they are not being actively used.Eggs were moved to the cooler at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink behind the bar was not stocked with soap. The soap dispenser was refilled during time of the inspection.2) There were packaged sausages left in the basin of the cookline handwashing sink. Handwashing sinks can only be used for handwashing and must not be obstructed from use. The sausages were moved at the time of the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a visible gap underneath the back door. The weatherstripping must be repaired or replaced to prevent entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to demonstrate knowledge of safe food handling techniques such as temperature control. Additional training for kitchen staff is required to ensure they are following safe food handling practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of debris, grease, and food throughout the kitchen. A deep cleaning of the kitchen must be completed. Please clean the following areas:- The floors underneath the equipment along the cookline- All high touch surfaces (i.e., cooler door handles, light switches, etc.)- The exterior of all the equipment around the cookline.- The exterior of the ventilation canopy. - The ceiling tiles above the cookline and above the back door.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher is not being regularly checked to ensure it is operating properly (dispensing enough sanitizer). Bleach test strips that were observed onsite must be used to test the dishwasher and the test results must be logged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment must be cleaned:- Inside the lid of the prep cooler across from the cookline- Inside the prep cooler- The meat slicer must be thoroughly cleaned
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outstanding):- The wall behind the prep cooler across from the cookline- Under equipment Violation Outstanding:1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of food debris inside the prep cooler across from the cookline.3) There was a build-up of dust on the ceiling tiles above the cookline and on the fan in the walk-in cooler. 4) Clean the meat slicer. Must take apart the meat slicer and clean all parts. 5) There was build-up of food debris on the floor of the walk-in cooler. 6) There was a build-up of grime on the exterior of the sanitizer spray bottles near the cookline. Clean listed areas and all other high touch surfaces (i.e., cooler handles, light switches, etc.)
  13. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were non-reusable cups being used as scoops for sugar. All scoops for bulk dry products must have a handle and must be reusable. The cups were discarded and was replaced with a scoop with a handle.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a container of clean utensils stored under the paper towel dispenser by the handwashing sink. Refrain from storing food or clean utensils under the paper towel dispenser to prevent contamination. The container was moved at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher was not dispensing any bleach (0ppm). Please have the dishwasher serviced to ensure it can dispense chlorine with a concentration of 100ppm. A manual dishwashing procedure must be used until the dishwasher is operating properly. - The dishwasher can be used to clean and rinse dishes. - Then the 2-compartment sink can be used to sanitize dishes in 100ppm bleach sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher is not being regularly checked to ensure it is operating properly (dispensing enough sanitizer). Bleach test strips that were observed onsite must be used to test the dishwasher and the test results must be logged.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Violation (Outstanding):- The handwashing sink by the bar had paper towel. The sink needs to be supplied with soap. The handwashing sink in the bar area was not stocked with soap and paper towel. All handwashing sinks must be stocked with soap and paper towel to ensure proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation Outstanding:The caulking around the dishwashing pit was in disrepair. Reseal the caulking to prevent water infiltration in the dry wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment must be cleaned:- Inside the lid of the prep cooler across from the cookline- Inside the prep cooler- The meat slicer must be thoroughly cleaned
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outstanding):- The wall behind the prep cooler across from the cookline- Under equipment Violation Outstanding:1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of food debris inside the prep cooler across from the cookline.3) There was a build-up of dust on the ceiling tiles above the cookline and on the fan in the walk-in cooler. 4) Clean the meat slicer. Must take apart the meat slicer and clean all parts. 5) There was build-up of food debris on the floor of the walk-in cooler. 6) There was a build-up of grime on the exterior of the sanitizer spray bottles near the cookline. Clean listed areas and all other high touch surfaces (i.e., cooler handles, light switches, etc.)
  14. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The handle of the scoop used in the dry goods bin near the pop dispenser was in direct contact with the product. Ensure all scoops are stored in a manner that does not result in contamination of the food product by hands. 2) There was an insert of food stored in the top of the prep cooler that was stacked on other inserts. This does not allow for proper cooling and the bottom of the insert can contaminate the food product underneath. The insert was moved during time of the inspection. Ensure that inserts stored on the top of the prep cooler are not stacked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area was not stocked with soap and paper towel. All handwashing sinks must be stocked with soap and paper towel to ensure proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation Outstanding:The caulking around the dishwashing pit was in disrepair. Reseal the caulking to prevent water infiltration in the dry wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Outstanding:1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of food debris inside the prep cooler across from the cookline.3) There was a build-up of dust on the ceiling tiles above the cookline and on the fan in the walk-in cooler. 4) Clean the meat slicer. Must take apart the meat slicer and clean all parts. 5) There was build-up of food debris on the floor of the walk-in cooler. 6) There was a build-up of grime on the exterior of the sanitizer spray bottles near the cookline. Clean listed areas and all other high touch surfaces (i.e., cooler handles, light switches, etc.)
  15. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a bucket of Quats sanitizer that had utensils stored in it during service. The concentration of the Quats solution was 50ppm. Ensure the solution is changed frequently (roughly every 4 hours) to ensure the concentration is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There was raw meat and fish stored above ready-to-eat vegetables in the prep cooler across from the grill. All raw meats must be stored below ready-to-eat foods to prevent cross-contamination. Move raw meats to lower shelf.2) The ice cream scoop was left in the ice cream bins and the handle was in direct contact with the ice cream. 3) The the handle of the scoop used in the dry goods bin in the dry storage area was in direct contact with the product. Ensure all scoops are stored in a manner that does not result in contamination of the food product by hands. 4) There was an insert of food stored in the top of the prep cooler that was stacked on other inserts. This does not allow for proper cooling and the bottom of the insert can contaminate the food product underneath. The insert was moved during time of the inspection. Ensure that inserts stored on the top of the prep cooler are not stacked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking around the dishwashing pit was in disrepair. Reseal the caulking to prevent water infiltration in the dry wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of food debris inside the prep cooler across from the cookline.3) There was a build-up of dust on the ceiling tiles above the cookline and on the fan in the walk-in cooler. Clean listed areas and all other high touch surfaces (i.e., cooler handles, light switches, etc.)
  16. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a bucket of Quats sanitizer that had utensils stored in it during service. The concentration of the Quats solution was 50ppm. Ensure the solution is changed frequently (roughly every 4 hours) to ensure the concentration is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There was raw meat and fish stored above ready-to-eat vegetables in the prep cooler across from the grill. All raw meats must be stored below ready-to-eat foods to prevent cross-contamination. Move raw meats to lower shelf.2) The ice cream scoop was left in the ice cream bins and the handle was in direct contact with the ice cream. 3) The the handle of the scoop used in the dry goods bin in the dry storage area was in direct contact with the product. Ensure all scoops are stored in a manner that does not result in contamination of the food product by hands. 4) There was an insert of food stored in the top of the prep cooler that was stacked on other inserts. This does not allow for proper cooling and the bottom of the insert can contaminate the food product underneath. The insert was moved during time of the inspection. Ensure that inserts stored on the top of the prep cooler are not stacked.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • July 6. The bar dishwasher was not in operation. Not dispensing sanitizer during the cycle. Please have the dishwasher serviced. The bar dishwasher was run two times and 0ppm sanitizer was detected after each run. Please have the dishwasher repaired such that is sanitizes at a concentration of 100ppm chlorine. In the mean time, the kitchen dish washer can be used for the sanitizing step. NOTE: MAY 16th, 2022 - there is not enough demand in the lounge to use the bar dishwasher and all glasses are taken to the kitchen and washed in the dishwasher there. If the bar dishwasher is brought back into operation please ensure it is sanitizing at the appropriate concentration (100ppm chlorine). Jan 26th: Bar dishwasher is still not in operation and all glasses are taken to the main kitchen. Sign observed on the dishwasher stating it is out of service.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 7/13. The dishwasher was serviced and is dispensing sanitizer now. However, the unit is not dispensing enough sanitizer. Please have the unit serviced again. The chemical dishwasher in the kitchen was dispensing 0ppm bleach. Please have the unit serviced. Until the unit is serviced, dishwashing must occur manually in the 2 compartment sink. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking around the dishwashing pit was in disrepair. Reseal the caulking to prevent water infiltration in the dry wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris and grease under the cookline. 2) There was a build-up of food debris inside the prep cooler across from the cookline.3) There was a build-up of dust on the ceiling tiles above the cookline and on the fan in the walk-in cooler. Clean listed areas and all other high touch surfaces (i.e., cooler handles, light switches, etc.)