| 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. During inspection, hand wash sink in kitchen measured at 93 degrees F after running hot water for sixty seconds. Adjust heat booster to allow for hotter water  |
| 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. Employee female restroom measured 69 degrees F after running hot water for over sixty seconds. Adjust heat booster to allow for hotter water. |
| 3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency. During inspection, food contact surface of probe thermometer was not sanitized before and after each use when measuring temperature of french toast. CORRECTED proper instruction given to PIC |
| 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 used by PIC measured 165 degrees when actual temperatures was actually 160 degrees Calibrate all temperature measuring devices |
| 3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Repeat Nonfood-contact surfaces not easily cleanable. During inspection, food cart observed dented and no longer smooth and cleanable Repair or replace damaged equipment |
| 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Unnecessary or nonfunctional items and /or litter on premises. During inspection, PIC confirmed that slicer equipment is no longer used by the food service. Remove all equipment that is unncessary for operations. |
| 3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. During inspection, several floor tiles observed missing/ damaged near warewasher Replace floor tiles so surface remains smooth and cleanable |