3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Can opener blade that had not been used that day had visible residue on blade. PIC removed and had washed rinsed and sanitized.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Ice production area of bulk ice machine had visible residue. PIC removed from service till unit serviced.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Wall under warewashing area had visible residue. Please clean by 10/13/21

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Wall behind warewashing area is separated with gaps. Surface should be non adsorbent, smooth, durable and easily cleanable. Please repair by next standard inspection.

3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed. Repeat Floor and wall junctures not properly coved or closed and/or floor drains not provided. Wall under hand sink is not coved. Please repair by next standard inspection.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Ceiling in warewashing area damaged. Please have repaired so surface is smooth, durable and easily cleanable by next standard inspection.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Wall beside hand sink is separated and no longer non adsorbent, smooth, durable and easily cleanable. Please repair by next standard inspection.

Comments
Conducted and reviewed with PIC Vanessa Williams. Facility is cooling and using cooling logs. Reviewed cooking cooling and reheating of meatloaf. Facility uses pasteurized eggs and juice. Emailed inspection.
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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Raw animal food was being cooked to the required temperature.