| 3717-1-02.4(A)(2) Facility does not have an employee with manager certification in food protection. Observed no Certification in food protection found at facility. Ensure there is someone who has a managers certification in food protection and certificate is posted at facility at all times.  |
| 3717-1-02.4(C)(15) Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. Observed no employee health agreement on file at facility. Ensure all employees are informed in a verifiable manner of an employee health policy and it is on file. |
| 3717-1-02.4(C)(17) Repeat No written procedures for responding to vomiting or diarrheal events. Observed no bodily fluids cleanup kit on-site and employee unaware of location if there is one. Ensure there is a bodily fluids cleanup kit on hand at facility in case of incident and staff is aware of location to access if need be. |
| 3717-1-02.2 (C ) Critical Food employee(s) did not wash hands when required. Observed employee going from front register to cutting and serving pizza without washing hands in between. Ensure food employees are cleaning hands when working with food after engaging in any activities that contaminate the hands. |
| 3717-1-06.2(B) No soap at handwashing sink(s). Observed no soap at handwashing sink in kitchen. PIC replenished. Ensure there is always soap at handwashing sinks. |
| 3717-1-03.2(C) Critical Food not properly protected from contamination by separation, packaging, and segregation. Observed pre-made pizzas not covered in 2 door cooler. Ensure pizzas are covered so that they are protected from contamination. |
| 3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are unclean. Observed green and black residue on back side of ice chute of Pepsi machine. Ensure all food-contact surfaces of machine are cleaned to sight and touch. |
| 3717-1-03.4(F)(1)(a) Critical TCS foods not being hot held at the proper temperature. Observed sandwiches and pizza in pizza warmer temping at 94 degrees F and 120 degrees F. Ensure food is being hot held at at least 135 degrees F. PIC raised hot holding temperatures and will be monitoring food to ensure food gets up to proper temperature within the time limit. |
| 3717-1-03.4(G) Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed chicken salad not date marked in 2 door cooler. Observed sliced ham not date marked in 2 door cooler. Observed American cheese and shredded mozzarella cheese in prep table cooler not date marked. Ensure all ready-to-eat, TCS foods are date marked with the discard date. |
| 3717-1-03.2(D) Working food containers not properly labeled. Observed red lid storage container in 2 door cooler with no common name present. PIC stated it was chicken salad. Ensure there is a label with the common name present. |
| 3717-1-04.2(I) No sanitizer test kit available. Observed chlorine test strips when quaternary sanitizer tabs are used. Ensure the appropriate sanitizer test strips are used and available. |
| 3717-1-04.5(A)(2) Observed storage container that houses clean cooking utensils in it with food debris present in the bottom. Ensure this utensil storage container is clean as often as needed to keep it cleaned to sight and touch. |