| 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical PIC unable to demonstrate knowledge by having no critical violations.  |
| 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. Observed food debris in the hand sink by the ice machine. PIC removed at the time of inspection. |
| 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F by the ice machine, in the bar, and by the chicken prep sink. Correct by: 12/30/19. |
| 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed a bucket of sanitizer solution at 100 ppm. Solution was refilled to 200 ppm. |
| 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. Observed dried on food residue on the can opener blade. PIC moved to dish area to be cleaned. |
| 3717-1-03.4(D) / Cooling - temperature and time control. Critical Corrected During Inspection Improper cooling of TCS food. Observed a large tub of cut lettuce in the walk-in cooler at 50*F that had been prepped approximately 1-2 hours prior. Discussed placing lettuce in smaller containers or putting in the walk-in freezer to cool. PIC placed lettuce in the walk-in freezer to rapidly cool to 41*F or below at the time of inspection. |
| 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. Observed a bag of shredded cheese on the top layer of the container in the pizza make table at 46*F. PIC voluntarily discarded approximately 5 ounces of shredded cheese at the time of inspection. Shredded cheese in the bottom of the container was at 43*F. PIC had cheese container placed in the walk-in cooler to bring down to 41*F or less. Discussed using deeper containers or metal pans to keep cheese bags at 41*F or below. |
| 3717-1-03.2(M) / Wiping cloths - use limitation. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed a bucket of sanitizer solution with wiping cloths stored on the floor. Bucket was relocated to the bottom shelf of the prep table. |
| 3717-1-04.8(A) / Equipment and utensils - air-drying required. Repeat Equipment and utensils are not being air dried. Observed cleaned plastic containers that had been stacked on the rack in the dish area while still wet. Correct by: 12/30/19. |
| 3717-1-04.4(B) / Cutting surfaces. Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed a piece of the corner missing on the cutting boards on the make tables, creating a rough surface. Discussed replacing cutting boards when they cannot be effectively cleaned and sanitized. |
| 3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Food contact surfaces not easily cleanable. Observed a piece of cardboard on the pizza cutting board that was being used to slice pizzas and place onto a dish. Discussed using a utensil that is nonabsorbent, smooth and easily cleanable or slicing pizzas on the existing cutting board and using gloves/utensils to place on a dish. Correct by: 12/30/19. |
| 3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Corrected During Inspection Manual wash solution not being maintained at 110˚ F or above. Wash water in the bar three compartment sink was at 98*F at the time of inspection. PIC corrected at the time of inspection. |
| 3717-1-04.2(H)(1) / Temperature measuring devices - manual warewashing. Manual warewashing temperature measuring device not readily accessible at the bar. Correct by: 12/30/19. |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed a piece of dirty tape that was peeling on the front of the cooler door of the pizza make table. Correct by: 12/30/19. |
| 3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Observed the hand washing sink leaking on the make line by the chicken prep sink. Correct by: 12/30/19. |
| 3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Observed missing floor tiles in the dish area that are holding standing water. PIC stated floor is in the process of being repaired. Correct by next standard inspection. |
| 3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Observed a missing ceiling tile above the pizza make table. PIC stated tile will be replaced. Correct by: 12/30/19. |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed a build-up of food residue and debris in the bottom of the mop sink. Correct by: 12/30/19. |
| 3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Observed a build-up of ice on the door of the walk-in freezer where it is not shutting tightly. PIC stated heat strip has been ordered. |