3717-1-04.8(A) / Equipment and utensils - air-drying required. Equipment and utensils are not being air dried. Items in clean storage area observed to have been stacked wet. PIC is having seperated to allow to air dry. Correct By: 17-Mar-2023

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Walk in freezer plastic dividers torn and held together by zip ties, rendering surface no longer smooth and easily cleanable. Please correct by next standard inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Shelving in walk in raw chicken cooler has visible residue. Please clean by 03/25/23

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Walk in freezer observed with frozen condensate forming and dropping. PIC is to ensure food is stored in such a way that it is protected form the frozen condensate. Please correct by 03/17/23

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Exterior of ice chutes and underside of soda dispensers of bulk soda dispensers in dining room and drive through has visible residue. Please clean by 03/18/23.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Glides holding food trays and handles of hot holding units on make line have visible residue. Please clean by reinspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Floor under three compartment sink, drive through soda machine, make line and in front of door to walk in raw chicken cooler has visible residue. Please clean by 03/18/23

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Wall by three compartment sink and hand sink by back wall has visible residue. Please clean by 03/25/23

Comments
Conducted and reviewed with Manager Facility par cooks, cools and cooks chicken tenders. Emailed inspection.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. 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.