3717-1-06.4(K) / Controlling pests. Critical Presence of live insects. Observed flies thru-out facility. Action: Approved fly catch control units are only approved equipment shall be in use.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Improper storage of food items. Observed Mayo and relish in open container at room temperature.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Observed refrigeration unit in front of grill that had deteriorated internal panel. Perlick Refrigerator.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed clutter in basement area which makes area hard to clean. Organize area to keep clean.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed grease residue on light fixtures above grill.

3717-1-06.1(A) / Floors, walls, and ceilings. Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. Observed ceiling tile that is missing in several locations.

3717-1-06.1(I) / Light bulbs - protective shielding. Repeat No protective shielding on lights. Observed light shield that are missing shield cover.

3701-21-25(I) / Level one certification in food protection FSO did no level have a person in charge per shift with level one certification in food protection. Observed no level one person on staff during operation.

Comments
Health Policy and clean-up procedures are on file. Grease trap is serviced on a routine basis, stated PIC. Reviewed with Shannon Lou - PIC
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.