3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited. Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed ice in the hand sink up front by the fountain pop machine. Discussed using hand sink for hand washing only.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed the top layer of shredded cheese on ice in the make line at 46-47*F. Shredded cheese had been put on ice in the make line approximately one hour prior. PIC removed the top layer of shredded cheese above 41*F and placed in the walk-in cooler to bring down to 41*F or below. Discussed filling cheese container only halfway to ensure the ice is completely surrounding the product.

3717-1-03.2(K) / In-use utensils - between-use storage. Repeat In-use utensils improperly stored. Observed the handle of the cracker scoop in contact with the crackers in the pull-out drawer.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. Observed the hand sink by the bulk ice machine was not properly sealed. Correct by next inspection.

3717-1-05.4(N) / Covering receptacles. Corrected During Inspection Waste receptacles not covered properly. Observed the lid open on the dumpster.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed a brown residue on the wall above the ware washing area. Correct by next inspection.

Comments
Conducted and discussed inspection with Laura and Paul. Discussed picking up the few items of trash on the ground around the dumpsters. Will be sending information on using time in lieu of temperature for PIC to review for the shredded cheese on the make line. Emailed inspection.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.