3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food Critical Repeat Corrected During Inspection PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. PIC could not describe the correct temperatures and times to cool and reheat in bulk.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection Handwashing sink not accessible. Hand washing sink in back kitchen had cutting board blocking access to it.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Vegetables stored below uncooked bacon in Pepsi cooler. PIC moved.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. Mechanical warewashing machine sanitizer strength was below 0PPM. PIC to discontinue use and use three compartment sink till machine is serviced.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Deviled eggs in walk in cooler were not date marked. PIC voluntarily discarded 6 deviled eggs.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Oven mitt is torn and has holes in it. When mitt is no longer in good repair and easily cleanable please replace. by next standard inspection.

3717-1-04.2(I) / Sanitizing solutions - testing devices. No sanitizer test kit available. No test kit available for chlorine sanitizer on warewashing machine.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Cooler in back bar are had residue inside and on doors. Please clean before next standard inspection.

3717-1-05.1(D) / Backflow prevention - air gap. Critical Corrected During Inspection Insufficient air gap between the flood rim and the water supply inlet. Spray hose on warewashing machine hangs below flood rim .

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Tray on floor under bulk soda dispenser had visible residue. Please clean. Correct By: 14-Oct-2020

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Floor under ice machine in front bar had visible residue. Correct By: 14-Oct-2020

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Floor in walk in cooler had visible residue. Please clean. Correct By: 14-Oct-2020

Comments
Conducted and reviewed with Jillian Nehrkorn. PIC. Facility cools and reheats in bulk more than once a week as a level IV activity. Discussed floors in back bar area starting to crack. Facility is planning to remove cabinets in back kitchen and replace with shelving, plan review is recommended. Voluntary destruction form offered at time of inspection. Eamiled inspection.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.