3717-1-02.4(B)(2)(k) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing Critical Corrected During Inspection PIC unable to demonstrate knowledge of cleaning and sanitizing. During discussion, PIC could not state proper cleaning frequency for McFlurry machine or creamer nozzles. Ensure food contact surfaces not held at temperature are cleaned at a frequency of every 4 hours. Education provided at time of 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. Observed egg water pitcher to have uncovered, rendering it exposed to sneeze splash and dust. PIC had covered at time of inspection.

3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency. Repeat Corrected During Inspection Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Observed soda dispensing nozzles in the lobby, and the ketchup dispenser in the same area to have visible residue. PIC had cleaned during inspection.

3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. Corrected During Inspection [52] Improper storage of single-service and single-use articles. Observed various areas where coffee filters were exposed to sneeze, splash, and dust. Due to the nature of coffee filters and both sides being food contact surfaces, ensure they remain covered at all times. PIC had all covered at time of inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Corrected During Inspection Nonfood-contact surfaces not easily cleanable. Observed lid of the gravy hot holding unit to be crack, rendering it no longer smooth, durable, non-absorbent, or easily cleanable. PIC ceased use of lid at time of inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Observed counter top at the front to be crack, rendering it no longer smooth, durable, non-absorbent, or easily cleanable. Correct by next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed exterior of the ice tea and coffee containers to have visible residue. PIC had cleaned at time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed raw meat freezer near the cook line to have visible residue. PIC had cleaned at time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed top of warewashing machine to have visible residue. PIC had cleaned at time of inspection.

3717-1-05.4(P) / Maintaining refuse areas and enclosures. Corrected During Inspection Improperly cleaned storage area for refuse, recyclables, or returnables. Observed area surrounding the dumpster and grease dumpster to have visible residue. Also observed visible residue on the grease dumpster. PIC had both cleaned at time of inspection.

Comments
Complaint on 25-Jan-2024 : Conducted and reviewed with PIC. Facilities risk level 4 activities include: Use of time in lieu for cheese, tomato, lettuce, and sauces. Emailed inspection.
VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. (See item #15) VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Raw animal food was being cooked to the required temperature.