3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Action: Acquire proper training ASAP

3717-1-04(I) / Nonfood-contact surfaces - materials. Nonfood-contact surfaces constructed of unapproved materials. Observed duct tape located ice cream machine top. Action: Remove duct tape to provide a cleanable surface.

3717-1-06.1(A) / Floors, walls, and ceilings. Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. Observed ceiling tile that missing located in kitchen. Action: Finish replacing tile.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Observed dirt/grime on floor under dish wash machine, and under two compartment sink. Action: Clean under equipment on frequent basis, to prevent build -up.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed dust on ceiling tile, located in kitchen. Action: Clean on frequent basis.

Comments
Covid-19 Health Policy is on file. Conducted inspection and reviewed inspection findings with PIC. Risk Level IV activities include: Reheats bulk quantity of leftover TCS foods, -Discussed calibration of thermometer with ice water. Donita Blasberg
P= Positive Comments 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 VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.