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. Coffee lids stored where exposed to splash and dust. PIC moved at time of inspection.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Gasket on left hand oven door torn. Please replace before next inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Plugs missing from produce sink missing. Cannot clean in space. Please replace or seal before next inspection.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. Air gap and drain on produce sink has visible dried on residue. Please clean around drain. Correct By: 15-May-2019

3717-1-05.4(N) / Covering receptacles. Corrected During Inspection Waste receptacles not covered properly. Door to dumpster observed to have been left open. PIC closed doors at time of inspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Tile on floor cracked and coving separating in ware washing area. Facilities needs to be maintained so that surfaces are non-absorbent, smooth, durable and easily cleanable. Please repair or replace by next inspection.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Light bulbs over cook range not in operation. Please replace bulbs or repair ballast as needed to bring into service. Please repair by next inspection.

3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Ventilation system not maintained. Exhaust hood over cook tops has visible dust. Please clean with a frequency that precludes the visible accumulation of soil. Correct By: 15-May-2019

Comments
Discussed cleaning schedule of Ice scoops. Discussed update to food code on gloves and hair restraints. Discussed storage of clean plates. Emailed inspection.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. 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. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. VI - P - TCS Food: Raw animal food was being cooked to the required temperature.