3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. The upper layer of the shredded cheese on the make line was at 45-46*F. PIC stated cheese was placed on the line approximately an hour ago. PIC moved cheese to make cooler to cool to 41*F or below.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name. Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Observed containers of sanitizer in the bus stations used for pre-soaking silverware without a label. PIC added label at time of inspection.

3717-1-03.2(K) / In-use utensils - between-use storage. Corrected During Inspection In-use utensils improperly stored. Observed a single use cup stored in direct contact with the sugar used for the iced tea. PIC removed cup and replaced with a measuring cup with a handle. Observed handle of scoop down in the cracker container. PIC placed scoop with handle facing up.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Observed a build-up of black residue on the cooler gaskets. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed a spillage of syrup on the floor by the pop boxes. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed a build-up of black residue along the back wall by the dish washer. Correct by next inspection.

Comments
Conducted and discussed inspection with Paul Dilley and Wes Engelbach. Discussed obtaining a hook/clip that is capable of hanging mops up to dry in the mop sink. Emailed report.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. I - P - Employee Health: The operation had an employee health policy on file. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.