3717-1-06.2(C) / Handwashing sinks - hand drying provision. Corrected During Inspection No towels or drying device at the handwashing sink(s). Paper towel dispenser observed to be empty at hand washing sink near salad prep cooler. PIC refilled paper towels during inspection.

3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. Maximum water temperature of 50*F observed at time of inspection in both men's and women's rest rooms. Ensure all hand washing sinks have hot water of at least 100*F available for effective hand washing. -Correct by next standard inspection.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed various house made sauces and sour cream stored in pre-portioned 2 oz containers inside counter top cooler held above 41*F for undetermined amount of time. Ranch (47*F) x 8, Feather Sauce (50*F) x 5, Dumspter Sauce (44*F) x 2, Bleu Cheese (51*F) x 3, Sour Cream (47*F) x 3. PIC discarded sauces during inspection. Discussed ensuring TCS (time/temperature controlled for safety) foods are held at 41*F or below.

3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Inadequate equipment available holding food. At time of inspection, observed 2 oz containers of various sauces stacked high and exceeding load limits of counter top cooler. Cooler unable to maintain internal temperature at 41*F or below. Ensure equipment is sufficient in size to accommodate needs or ensure load limits on existing cooler are not exceeded. -Correct by next standard inspection.

3717-1-03.2(D) / Food storage containers - identified with common name of food. Working food containers not properly labeled. Observed multiple working food storage containers of various sauces not labeled to indicate contents. Label all working food storage containers. -Correct by 2/27/24.

3717-1-04.4(B) / Cutting surfaces. Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed multiple cutting boards (red boards, pizza/sub prep cooler) to contain heavy scoring and/or staining, rendering surfaces no longer easily cleanable. Resurface or replace cutting boards. -Correct by next standard inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Observed shelves inside Wasserstrom pizza/sub prep cooler to contain rust, rendering surface no longer easily cleanable. Reseal or replace shelving. -Correct by next standard inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Observed grate on dump basin of fountain beverage machine in servers area of kitchen to contain rust, rendering surface no longer easily cleanable. Reseal or replace. -Correct by next standard inspection.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed missing panel/kick plate on back of Wasserstrom pizza/sub prep cooler. Replace kick plate. -Correct by next standard inspection.

3717-1-04.2(H)(1) / Temperature measuring devices - manual warewashing. Manual warewashing temperature measuring device not readily accessible. At time of inspection, no thermometer readily available at 3 compartment sink. Discussed ensuring thermometer is available to achieve proper water temperature of 110*F for manual warewashing. -Correct by 2/27/24.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed broken glass and visible residues on interior bottom of cooler for glassware located in bar area. Thoroughly clean interior surfaces. -Correct by 2/27/24.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed bottom interior of drawer coolers located below grill area to contain visible residues and soiled towels. Thoroughly clean inside drawer coolers. -Correct by 2/27/24.

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Observed faucet at hand washing sink in bar area to be leaking. PIC states work order request has been placed. Repair leak. -Correct by next standard inspection.

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Observed faucet at hand washing sink in bar area to be leaking. PIC states work order request has been placed. Repair leak. -Correct by next standard inspection.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. Observed visible residue build up on sprayer head and handle located beside dishwasher in warewashing area. Thoroughly clean to rid of visible build up. -Correct by 2/28/24.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed visible food debris and residues on floor under counter at servers area of kitchen. Thoroughly clean floors to rid of residues. -Correct by 2/27/24.

Comments
Inspection conducted and reviewed with manager/PIC. Risk level 4 activities include cook/cool/reheat/hold. Observed new dishwasher on site and PIC states dishwasher is scheduled to be installed soon. Discussed ensuring specifications for new equipment are sent to specialist at Richland Public Health for review and approval. At time of inspection, observed Ecolab conveyor dishwasher model #EC44LW to be commercial grade (NSF) and approved for use in facility. Inspection report emailed.
III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. 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. I - P - Employee Health: The operation had an employee health policy on file. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. VI - TCS Food: TCS foods were not being held at the proper temperature.