3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness. Critical Corrected During Inspection Person in charge did not ensure their employees are properly trained in food safety. Cook did not know what temperature to cook chicken to.

3717-1-02.4(C)(7) / PIC: duties - ensure employees are properly cooking TCS foods. Critical Corrected During Inspection Person in charge did not ensure employees are properly cooking TCS foods and/or using thermometers as required.

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. One sani bucket was 150 ppm.

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Corrected During Inspection Cooking and/or baking equipment not cleaned when required. Microwave had dried food spillage inside.

3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) not wearing a hair restraint. Servers if handling food in the kitchen must have hair restrained. Correct today.

3717-1-04.4(B) / Cutting surfaces. Repeat Corrected During Inspection Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed three cutting boards with dark build-up. PIC threw these away and replaced with new ones.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Corrected During Inspection Nonfood-contact surfaces not easily cleanable. Information sheets taped to the top of the make table cooler. Surface is not smooth and easily cleanable with the information sheets taped to the top of the make table cooler. PIC removed information sheets and had the top cleaned.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Gaskets on cooler #4 in the bar area have dark build-up. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Ice machine has dark build-up in non food contact areas. Correct by 2/3/21.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Corrected During Inspection Plumbing fixtures unclean. Two drains in the dishwashing room and one in kitchen had visible excessive build-up.

3717-1-05.4(P) / Maintaining refuse areas and enclosures. Corrected During Inspection Improperly cleaned storage area for refuse, recyclables, or returnables. Trash around the dumpster area. PIC had corrected.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Corrected During Inspection Facility not maintained clean. Fan guards in the walk-in cooler had excessive build-up.

Comments
Conducted and discussed inspection with Theresa Reid PIC.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.