3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted. Repeat Clean equipment and utensils not stored in a self-draining position and covered or inverted. -Observed plates near serving line not covered or inverted to protect from contamination. Correct by 6-19-19.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. -Observed handwashing sink counter to not be sealed/caulked to wall creating a space difficult to clean. Correct by 7-2-19.

3717-1-04.1(KK) / Food equipment - certification and classification. Equipment not approved by a recognized testing agency. -Observed 2 household Hamilton Beach hand mixers. PIC states she will remove from facility.

Comments
Discussed inspection with Brenda, Manager. Copy of inspection sent via email. Verbally discussed: -Facility washes single-use containers when empty and use for food waste to keep dumpster area free of pests. -2.3(C): Ensure all food employees effectively restrain hair by wearing a hair net, hat, beard restraint, etc. -3.2(N): Latex gloves are prohibited for use. Facility is a level IV due to cooling and re-heating in bulk and serving a highly susceptible population.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. 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. 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. X - P - Chemical: Toxic materials are properly identified and stored.