3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Did not have employee illness agreement for staff members. Code states employees need to know the illnesses that are transmissable through food. Have employees sign illness agreement and keep for your records.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect concentration. Observed no sanitizer in warewashing machine. Code states there needs to be a minimum of 25ppm concentration for chlorine machines. Make sure you are testing warewashing machine and have serviced in needed.

3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. Observed Can opener that is not being cleaned between uses. Code states food contact surfaces shall be kept free from contaminates and debris. Clean can opener between uses.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Cooler unit under microwave as well as foods were temped at 50 degrees. Staff willingly disposed of foods. Make sure all cold holding units are kept at 41 degrees.

3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Observed Teflon pans that were scratched and chipped. Code states untensils need to be in good repair and free from scratching and chipping. Remove pans from kitchen.