3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. During inspection, hand wash station across from 3 compartment sink only reached 87 degrees F. Please adjust heat booster to allow for water to reach minimum of 100 degrees F

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. During inspection, dirt and dust residue observed on top of Rational oven. Please schedule regular cleaning of all equipment surfaces

3717-1-05.1(D) / Backflow prevention - air gap. Critical Insufficient air gap between the flood rim and the water supply inlet. At time of inspection, air gap was insufficient at two compartment sink. An air gap between water supply inlet and flood level rim of plumbing fixture shall be at least twice diameter of water supply inlet and may not be less than one inch. Correct By: 01-Apr-2023

Comments
Conducted inspection with PIC; reviewed inspection findings with PIC Risk Level IV activities include: Time in lieu of temperature for lettuce, tomatoes in buffet, Cook/Cool/ Reheat/Hot hold. At time of inspection, food service was not in operation
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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored.