3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection.

3717-1-04.6(C) / Hot water and chemical sanitizing - methods. Corrected During Inspection Food-contact surfaces and utensils not sanitized properly. Observed dish machine not meeting required sanitizing method. Action Taken; Employee corrected violation.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Observed missing motor cover on stand up refrigerator.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed outgoing wall fan(Backside of kitchen) and floor fan with dirt/dust build-up on fan blade and fan shield.

3717-1-06.1(A) / Floors, walls, and ceilings. Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. Observed ceiling tile missing in several locations through-out kitchen . Action: Replace ceiling tile ASAP.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed light fixtures with grease/dirt residue located over fryer. Action: Clean fixtures daily to prevent build-up.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Floor in basement has saw dust/dirt near pop jacket.

3717-1-06.1(I) / Light bulbs - protective shielding. Repeat No protective shielding on lights. Observed long bulb light fixtures with no protective sleeves in place. Action: Replace sleeves to prevent shattering, food contamination.

3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Ventilation system not maintained. Observed outing wall fan in back of facility with heavy build-up of dirt and debris. Action: Clean on regular basis.

Comments
Covid-19 Health Policy is on file. Conducted inspection and reviewed inspection findings with PIC. Risk Level IV activities include: Offers raw menu items, reheats bulk quantity of leftover TCS foods, -Discussed calibration of thermometers -Discussed replacing dish wash trays. Donita Blasberg
P= Positive Comments I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. X - P - Chemical: Toxic materials are properly identified and stored VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.