3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100°F. During inspection, male employee restroom sink registered only 69 degrees F after running hot water for sixty seconds. Adjust heat booster to raise water temperatures

3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100°F. Female employee restroom registered only 74 degrees F after running hot water for over sixty seconds Adjust heat booster on sink to raise water temperatures

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment not cleaned when required. During inspection, microwave observed with food residue on interior Schedule more frequent cleanings of microwave

3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration. Utensils, thermometers, and/or pressure gauges not in good repair or calibrated. During inspection, probe thermometer registered 109 degrees F when actual water temperature was 106 degrees F. Schedule regular calibration of all probe thermometers

3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) not wearing a hair restraint. During inspection, food employees were not wearing effective hair restraints Employees can utilize hats, hairnets, bandanas to effectively restrain hair

3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. [51] Improper storage of cleaned equipment, utensils, and laundered linens. During inspection, clean lemonade dispenser observed stored with top off and food contact surface exposed. CORRECTED, clean lid placed on equipment

3717-1-04.8(A) / Equipment and utensils - air-drying required. Equipment and utensils are not being air dried. During inspection, sheet pans observed being dried with towels. Air dry all washed items

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. During inspection, clean silverware observed stored in container with no lid and subject to sneeze, splash, dirt and dust CORRECTED, lid placed over container of silverware

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Corrected During Inspection Manual wash solution not being maintained at 110˚ F or above. During inspection, wash solution was measured at only 106 degrees F. CORRECTED, wash solution was drained and discarded

Comments
Conducted inspection with PIC; inspection report reviewed with PIC. Risk Level IV activities include: Cook/Cool/Reheat/Hot Hold, Time in lieu of temperature. No food was being prepared at time of visit. No time in lieu of temperature has been utilized this year according to PIC. No leftovers generated according to PIC. Pizza, pastas, and baked goods made on fridays
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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. X - P - Chemical: Toxic materials are properly identified and stored.