3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. Hand sink in men's rest-room had temperature of 70F. Please have repaired by next standard inspection.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Souffle being held for customer was uncovered. PIC had put in bag at time of inspection.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Can opener blade had visible residue. PIC discarded at time of inspection.

3717-1-02.3(C) / Hair restraints - effectiveness. Corrected During Inspection Food employee(s) not wearing a hair restraint. Employee working with clean utensils observed without hair restraint. PIC had hair covered.

3717-1-04(I) / Nonfood-contact surfaces - materials. Nonfood-contact surfaces constructed of unapproved materials. Cover on cooler had tape used to hold shut. Please repair so surface is non adsorbent, smooth, durable and easily cleanable by next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Exterior of ice chute in dining room soda dispenser had visible residue. Please clean by 10/23/21

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Face of cooler where doors seal against had visible residue. Please clean by 10/23/21

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Bottom of cooler used to hold milk had visible residue. Please clean by 10/23/21

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Exterior of ice chute in drive through had visible residue. Please clean by 10/23/21

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Counter under dining room soda dispenser had visible residue. Please clean by 10/23/21

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Floor under soda dispenser and coffee prep area by drive through had visible residue. Please clean by 10/22/21

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Floor under coffee area in back had visible residue. Please clean by 10/23/21

Comments
Conducted and reviewed with Sarah Smith Manager. Contacted plumbing inspector on garden hose used at drain. Discussed location of carts and ensure that they do not block access to hand sinks. Facility cools and reheats in bulk more than once a week. Emailed inspection.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.