3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Bulk dry goods observed stored in bags that were not closed. PIC had bags closed at time of inspection.

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. Blade of can opener observed to have dried on residue and debris. PIC had cleaned at time of inspection.

3717-1-03.2(Y) / Miscellaneous sources of contamination. Corrected During Inspection Food not protected from contamination. Open container of personal creamer observed stored above food for service. PIC moved to proper location at time of inspection.

3717-1-04.8(A) / Equipment and utensils - air-drying required. Corrected During Inspection Equipment and utensils are not being air dried. Food pans in clean area observed stack while still wet. PIC had sanitized and air dried at time of inspection.

3717-1-04.1(KK) / Food equipment - certification and classification. Repeat Equipment not approved by a recognized testing agency. Solwave Microwave observed in kitchen to be not commercial grade. When unit no longer performs as designed, please replace with commercial grade unit.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. Hand sinks and produce sink not sealed to wall. Please have sealed to wall by next inspection.

3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained. Corrected During Inspection Can opener blade dull or creating metal fragments. PIC removed blade at time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Gasket of walk in cooler and cooler next to fryer had visible debris and residue. Please have cleaned by 6/18/19

3717-1-05.1(J) / Backflow prevention device - when required. Critical Corrected During Inspection No air gap or approved backflow prevention device on the plumbing system. Hose with nozzle observed directly connected to water supply under hand sink. PIC had removed at time of inspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Ceiling tile above door to walk in cooler observed to be torn and flaking. Please repair or replace so that surface is non absorbent, smooth, durable and easily cleanable. Please have done by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Floor under dry good storage racks observed to have debris and dried on residue. Please have cleaned by 6/18/19.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Wall covering observed to be separating by grill. Please have repaired or replaced by next inspection.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Lighting under vent hood at grill observed to be less than fifty foot candles. Please bring lighting up to fifty foot candles by next inspection.

Comments
Conducted and reviewed inspection with Food Services Director Nicole Lowe. Discussed prohibition of latex gloves and standards for hair restraints as of 03/01/19. Facility had employee illness agreement signed, discussed keeping it current. Emailed inspection.
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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.