3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. Hand sinks in rest-rooms and kitchen at 92F. Please repair so that sinks are to 100F by 04/18/22

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. Chlorine solution in wiping cloth bucket was at less than 10PPM. PIC had remade to manufacturers strength of 100PPM.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Sausage gravy in hot holding unit was 110F-123F. PIC voluntarily discarded 5 lbs of gravy as product was below 135F for an undetermined amount of time.

3717-1-03.4(I)(2) / Time as a public health control - four hour time limit Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Cheese held on prep line was not marked with the time it was placed out. PIC had time marked with time placed out.

3717-1-03.2(Y) / Miscellaneous sources of contamination. Corrected During Inspection Food not protected from contamination. Personal drink with lid observed on make line. PIC had moved.

3717-1-02.3(C) / Hair restraints - effectiveness. Repeat Corrected During Inspection Food employee(s) not wearing a hair restraint. Employee observed preparing food without hair restraint. PIC had employee don hair restraints.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Gasket on egg cooler torn. Please have repaired so that surface is smooth, durable and easily cleanable by next standard inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Gasket on prep table #1 torn so that surface is no longer easily cleanable. Please repair so that surface in smooth, durable and easily cleanable by next standard inspection.

3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained. Repeat Can opener blade dull or creating metal fragments. Please have repaired by 04/18/22

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. Hand sink in kitchen has separated form wall. Please seal by next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Milk cooler by drive through has visible residue. Please had cleaned.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Shelving around filet station has visible debris. Please clean by 04/18/22

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Corrected During Inspection Non-food contact surface(s) not cleaned at the required frequency. Bulk Ice machine volume measure has visible residue on non food contact parts. PIC cleaned.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Hinges and shelving of prep table #1 had visible debris. Please had cleaned.

3717-1-05.4(P) / Maintaining refuse areas and enclosures. Corrected During Inspection Improperly cleaned storage area for refuse, recyclables, or returnables. Spillage observed on ground next to grease storage container. PIC had cleaned.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Floor under and wall behind ice tea brew satiation has visible residue. Please clean by 04/18/22

Comments
Conducted and Reviewed with Managers Peg Fry and Kate Milligan. Facility had person present repairing tile on floors and hole in wall by drive through. PIC had work orders put in for gaskets and hand sinks at time of inspection. Voluntary destruction form offered at time of inspection. Emailed inspection.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. VI - TCS Food: TCS foods were not being held at the proper temperature.