3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Improper washing of hands and arms. Observed food employee not avoid recontamination of hands after handwashing. Code states food employees must use paper towel or other clean barrier to turn off faucet.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed food stored under leaking condenser in freezer. Make sure no food is stored under condenser. Food was discarded.

3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. Observed ice machine with build up of debris inside machine where ice is made. Make sure ice machine is being cleaned behind top panel where ice is made.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorre concentration. Observed dishtank not dispensing 100ppm of chlorine. Sanitize dishes in three compartment sink until dishtank is repaired.

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. Observed food in prep cooler in front of grill temping at 50 degrees. All cold holding is to be 41 degrees or below. Food was discarded, prep cooler not to be used until fixed.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed these foods with an eight day datemark. Datemarking is to be for seven days. Labels were corrected.