3717-1-06.2(C) / Handwashing sinks - hand drying provision. Corrected During Inspection No towels or drying device at the handwashing sink in the bar. PIC had dispenser restocked with paper towels at the time of inspection.

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 residue on the can opener blade. PIC had can opener washed, rinsed and sanitized at the time of inspection.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed a container of burrito chicken in the make table cooler with a prep date of 9/11 and a use by date of 9/17. PIC voluntarily discarded chicken at the time of inspection.

3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Inadequate equipment available for cooling, heating or holding food. Observed the top of the chicken breading make table cooler by the fryers cold holding around 50*F at the time of inspection. PIC placed work order for unit at the time of inspection and repair company was scheduled to come out in the next hour. Discussed no storage of TCS foods in the top of the unit until it is cold holding at 41*F or below.

3717-1-04.1(Y) / Temperature measuring devices. Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. No thermometer observed inside the reach-in cooler in the bar. PIC installed a hanging thermometer at the time of inspection.

3717-1-03.2(K) / In-use utensils - between-use storage. Repeat Corrected During Inspection In-use utensils improperly stored. Observed tongs in a container of water at 77*F by the grill. PIC added hot water to bring temperature above 135*F at the time of inspection.

3717-1-04.4(B) / Cutting surfaces. Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed the edges on several of the cutting boards on the make table coolers beginning to deteriorate. PIC stated replacement cutting boards have been ordered. 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. Observed standing water on the bottom inside of the chicken breading cooler by the fryers on the make line. Correct by: 9/23/22.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed a build-up of ice inside the back of the reach-in cooler in the bar. PIC had unit defrosted and cleaned at the time of inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Corrected During Inspection Non-food contact surface(s) not cleaned at the required frequency. Observed standing water on the bottom inside of the make table cooler on the make line. PIC had cooler cleaned at the time of inspection.

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Observed a loose knob on the faucet of the hand sink by the chicken sauce station on the make line. PIC stated sink is scheduled for repair. Correct by next inspection.

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Observed the hand sink by the vegetable prep sink leaking. PIC stated sink is scheduled for repair. Correct by next inspection.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Observed a missing floor tile holding standing water in the make line. Correct by next inspection.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Corrected During Inspection Light intensity less than fifty foot candles in required areas. Observed a burnt out light bulb in the hood vent above the fryers. PIC had new bulb installed at the time of inspection.

Comments
Conducted and discussed inspection with manager Theresa Reid. Discussed fill level for individual dressing cups in the cooler next to the drink station in the kitchen. Emailed inspection report.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. 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. X - P - Chemical: Toxic materials are properly identified and stored.