3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food Critical Repeat Corrected During Inspection PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. Staff unable to state required times and temperatures for safe cooling of products. Staff directed to cooling logs for information. Facility is to record cooling process on log for review at reinspection.

3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. Please obtain by next standard inspection.

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Critical Repeat Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. Facility could not locate where employee present had been informed in a verifiable manner of there duty to report form located and employee read and signed.

3717-1-02.2 (C ) / Hands and arms: when to wash Critical Corrected During Inspection Food employee(s) did not wash hands when required. Employee who opened several doors and switched tasks did not wash hands. When informed employee properly washed hands.

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. Utensils observed in hand sink by three compartment sink in front kitchen. Employee removed at item of inspection.

3717-1-06.2(E) / Handwashing signage. Corrected During Inspection Handwashing sign(s) not posted. No hand washing sign in men's rest-room. Environmental Health Specialist provided and employee installed 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. Employee observed preparing to take temperature of food without sanitizing probe first. When informed employee properly sanitized probe.

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Corrected During Inspection Cooking and/or baking equipment not cleaned when required. Microwave in front kitchen had visible residue. PIC had cleaned.

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment not cleaned when required. Toaster oven in front kitchen has visible residue in bottom. Please clean by reinspection.

3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food Critical Corrected During Inspection Unsafe, adulterated or not honestly presented food not discarded or properly reconditioned. Bacon observed in walk in cooler. that was discolored, PIC voluntarily discarded less than 1/4lb of pork.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Repeat Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Gravy date marked as made 03/30/22 was not discarded. PIC voluntarily discard less than one quart at time of inspection.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Milk that had been opened for over 24 hours was not date marked. PIC had date marked.

3717-1-04.1(K) / Food temperature measuring devices - accuracy. Critical Food thermometers are not accurate. Thermometer available in front kitchen goes down to 120F only. Please obtain probe thermometer that can measure with in the ranges needed to cool foods by reinspection.

3717-1-03.2(Y) / Miscellaneous sources of contamination. Corrected During Inspection Food not protected from contamination. Partially consumed bowls of food observed on shelf in walk in cooler above prepackaged foods. PIC moved.

3717-1-02.3(C) / Hair restraints - effectiveness. Corrected During Inspection Food employee(s) not wearing a hair restraint. Employee engaged in food preparation was not wearing full hair restraint. Employee obtained and used hairnet.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Bottom shelf below fryer has visible residue. Please clean by reinspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Upright freezer by back bar has ice and visible residue on bottom shelf. Please clean by reinspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Bottle cooler in back bar had broken glass. please clean by reinspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Condiment cooler has visible residue on bottom please clean by reinspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Shelving under hot holding unit had visible debris. please clean by reinspection.

3717-1-06.4(F) / Drying mops. Corrected During Inspection Mops dried improperly. Mop not in use observed to not be hung to dry. PIC had hung to dry.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Floor and wall under and beside fryer has visible residue. Please clean by reinspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Floor in back kitchen missing tile. Facility has tile on site. Please repair by next standard inspection.

Comments
Conducted and reviewed with Cindy Bond and Tamara Yunker. Discussed sanitizer test strips and the need to monitor them for expiration dates. Reviewed cook, cool and reheat process for meat loaf. Voluntary destruction form offered at time of inspection. Reviewed with Trustee Jeff Printed and provided.
IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. 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. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so.