3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Observed that the facility does not have any employees with state approved level 2 food sfety training. Information about the classes will be sent to the kitchen manager.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed that the sliding door cooler in the kitchen had its doors propped shut with a knife among other problems with the cooler seal. REPAIR THE EQUIPMENT SO THAT IT IS WORKS PROPERLTY. Observed that the facility had a rail broken on the beer cooler doors. Maintain equipment in good repair.

3717-1-04.1(KK) / Food equipment - certification and classification.
Observed that the facility had many household peices of equipment including but not limited to: crockpots, roasters, and skillets. Replace household equipment with commercial grade moving forward.

3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed that the facility could not locate its test strips. Purchase proper test strips for the quaternary ammonium solution.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed debris build up in the microwave. Clean the microwave thoroughly and often to prevent this build up. Observed grease on the table and baskets stored next to the fryer. Clean thoroughly and often to prevent build up.

3717-1-05.1(I) / Service sink - number.
Observed that the facility did not have a functioning utility sink and was dumping its mop water down the toilet. Facility shall have a service sink for removing mop water.

3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed that the floors in the kitcehn had paint which had peeled away and was cracked/damaged around the floor/wall junction. All surfaces in the kitchen shall be smooth and easily cleanable to allow easy cleaning and prevent pest harborage.

3717-1-06.2(J) / Ventilation - mechanical.
Repeat Observed that the facility had an open fryer, but did not have the proper fume hood for the fryers. Observed fryers were not stored underneath the fume hood as required to prevent fire hazard.