3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. -Observed nacho cheese sauce to be at 63*F. PIC states nacho cheese sauce was just prepared and placed in the prep cooler less than 1 hour ago. Cheese sauce is prepared at room temperature. PIC placed cheese sauce into walk-in cooler to be cooled to 41*F or below prior to placing back into prep table.

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 sliced turkey breasts to be dated with a discard date of 12/19. PIC states product was prepared the night before. PIC instructed employee to place proper date mark on sliced turkey container. -Observed a container of single portion fried chicken to be dated with a discard date of 12/19. PIC voluntarily discarded 1 container of fried chicken.

3717-1-03.2(K) / In-use utensils - between-use storage. Corrected During Inspection In-use utensils improperly stored. -Observed ice scoop stored in container that was partially full of water. PIC removed ice scoop and container to be properly cleaned and sanitized.

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted. Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted. -Observed plates in bar area to not be covered or inverted. PIC removed top plate from each pile to be properly washed and sanitized and inverted the remaining plates.

3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles. Corrected During Inspection Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. -Observed a box of single use spoons that were facing different directions. Employees grab silverware directly from box without gloves. PIC instructed employee to wash hands, put on clean gloves and place spoons in container with handles facing up.

3717-1-04.4(B) / Cutting surfaces. Corrected During Inspection Cutting blocks or boards cannot be effectively cleaned and sanitized. -Observed a blue cutting board to contain food stains and a green cutting board to contain excessive scratching/scoring. PIC instructed employee to wash blue cutting board and discard if stains were unable to be removed and discarded green cutting board.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. -Observed the right prep cooler lid on cook line to be misaligned. Correct prior to next standard inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Unclean nonfood-contact surfaces. -Observed food residue (flour, sugar, etc.) on lids of dry food product containers. Correct prior to next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. -Observed an accumulation of grease on sides and other non-food contact portions of cooking equipment (fryers, grille). -Observed True prep cooler used for raw breaded chicken to contain grease accumulation around the door seal and flour accumulation on inside of lid. Correct prior to 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. -Observed no air gap for the ice machine on the main dining room server station. Employee fasted pipes to the bottom of the cabinet to create an effective air gap.

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. -Observed multiple air gapped drains (handwashing sinks, ice machines) to not be properly aligned causing standing water in area. -Observed a leak coming from the plumbing under 3-comp sink. PIC stated she will place a work order with a licensed/certified plumber for repairs. Correct prior to next standard inspection.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean or not maintained. -Observe both handwashing sinks on cook line to not be caulked/attached to the wall. -Observed drain under warewashing machine to contain black residue. -Observed handwashing station unit in bar area to not be properly attached to the wall. Correct prior to next standard inspection.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. -Observed floor tiles in warewashing station near floor drain to be cracked. -Observe walk-in freezer gasket to be in disrepair causing ice accumulation. Correct prior to next standard inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. -Observed floors under cooking equipment to contain grease accumulation and food residue. -Observed underneath 3-comp sink in bar area to contain black residue. -Observed underneath main dining room server station to contain black residue and debris. Correct prior to next standard inspection.

Comments
Conducted inspection with Madison Lotz, SIT. Discussed inspection with Theresa Reid, GM. Copy of inspection report sent via email. Verbally discussed: -Observed some black carbon residue on wires of Lincoln pizza oven. PIC states equipment is detailed every Monday. -Observed hood vent on cook line to have some grease accumulation in trough meant to catch grease drips and some grease accumulation on piping near hood vent.
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 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: (COS) TCS foods were not being held at the proper temperature. Observed cheese sauce to be at 63*F. PIC states cheese sauce was just prepped from room temperature and placed in walk-in cooler to be properly cooled to 41*F before placing back into prep cooler. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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.