3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical Corrected During Inspection Improper storage of poisonous or toxic materials. Degreaser stored on the ice machine.

VR 05 / Monitoring procedures inadequate or missing Corrected During Inspection Cheese was not time stamped as required in their variance.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Bottom of the inside bottom of the oven and handle on the meat drawer have excessive build-up. To prevent possible contamination, non-food contact equipment shall be cleaned on a frequency to preclude build-up. Correct By: 25-Feb-2019

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Baseboard has some missing tiles in various areas of the facility. Facility shall be maintained in a state of repair. Correct By: 01-Mar-2019

Comments
Conducted and discussed the inspection with Steve Schultz PIC. Variance was not being followed by not having cheese time stamped. Corrected during inspection.
X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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 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.