3717-1-04.1(KK) / Food equipment - certification and classification. Equipment not approved by a recognized testing agency. Microwave and toaster are Non NSF commercial grade equipment. .Action: If units no longer perform to standard replace with NSF Commercial Grade equipment.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Unclean nonfood-contact surfaces. Observer (On chef Line) gasket separating from inside cooling unit.

3717-1-06.4(B) / Cleaning - frequency and restrictions. . Facility not maintained clean. Observed fire suppression to have grease residue on rails

3717-1-06.1(A) / Floors, walls, and ceilings. Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. Observed ceiling tile that are missing thru out kitchen and facility.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Observed electrical cut out that has wires hanging thru ceiling.

3717-1-06.1(I) / Light bulbs - protective shielding. No protective shielding on lights. Observed lighting over food preparation that are not protected from shattering. .

3701-21-25(I) / Level one certification in food protection FSO did not have a person in charge per shift with level one certification in food protection. Observed kitchen staff that had has not had any level one training.

Comments
Health Policy and clean-up procedures. Discussed food grade containers usage, PIC stated that containers ore on order. Distributed level one training information to PIC. Discussed with Dan Blasberg,. PIC
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: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII -P Protection from Contamination: Equipment food-contact surfaces and utensils were being sanitized. X - P - Chemical: Toxic materials are properly identified and stored.