3717-1-06.2(E) / Handwashing signage. Corrected During Inspection Handwashing sign not posted in the mens restroom. Provided RPH's handwashing signage and PIC posted at the time of inspection.

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 a red sanitizer bucket in the handwashing sink on the make line. PIC removed bucket from hand sink at the time of inspection.

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Repeat Corrected During Inspection Cooking and/or baking equipment not cleaned when required. Observed a build-up of residue on the top inside of the microwave. PIC had microwave cleaned at the time of inspection.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed recently prepared mac n cheese at 127*F. PIC had mac n cheese reheated to hold above 135*F at the time of inspection.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Improper storage of food items. Observed several boxes of food on the floor of the walk-in freezer at the time of inspection.

3717-1-03.2(M) / Wiping cloths - use limitation. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed red sanitizer buckets stored on the floor in the make line. PIC had sani buckets placed on bottom shelves off the floor at the time of inspection.

3717-1-03.2(K) / In-use utensils - between-use storage. Corrected During Inspection In-use utensils improperly stored. Observed tongs in water with a temperature of 70*F. Water used to store in-use utensils shall be maintained at a temperature of at least 135*F. PIC had water replaced to bring to a temperature of 137*F at the time of inspection.

3717-1-04.4(B) / Cutting surfaces. Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed the edges on several of the cutting boards on the make table coolers beginning to deteriorate. Correct by next inspection.

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Corrected During Inspection Manual wash solution not being maintained at 110˚ F or above. Observed wash water at 105*F at the three compartment sink in the bar. PIC drained wash water at the time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed a build-up of residue on the sides of the fryers. Correct by next inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed dust on the wall mounted fan at the end of the make line. Correct by next inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed standing water on the bottom shelf inside the chicken make table cooler by the fryers. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the wall behind the chicken make table cooler beside the fryers. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed a spillage of food product on the floor inside of the walk-in freezer. Correct by next inspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Observed a broken floor tile holding standing water in the make line. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the wall behind the grill. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the hood vents above the fryers. Correct by next inspection.

3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Ventilation system not maintained. Observed dust on the ceiling vents above the dish area. Correct by next inspection.

Comments
Conducted and discussed inspection with manager Lexie. Manager stated she will send copies of additional food safety training certificates via email. Emailed inspection report.
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. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - TCS Food: TCS foods were not being held at the proper temperature. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored.