3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures Critical Hot water for mechanical sanitization is below required temperature. Observed the utensil surface temperature 150*F at the time of inspection. PIC stated a call will be placed for repair. Discussed using a chemical sanitizer solution for dishes until dish washer is repaired. Correct by: 11/7/23.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Repeat Fixed equipment not properly sealed or spaced for cleaning. Observed the caulking in disrepair around the hand sinks in the kitchen and attached restroom. Correct by next standard inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Observed a tray of foam pieces in the kitchen for placing over silverware handles. Discussed non-food contact surfaces are to be nonabsorbent, smooth and easily cleanable. Correct by next standard inspection.

3717-1-05.1(D) / Backflow prevention - air gap. Critical Insufficient air gap between the flood rim and the water supply inlet. Observed the ends of the ice machine drain pipes down in the funnel around the floor drain eliminating the air gap. Correct by: 11/7/23.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. Observed residue on the ends of the ice machine drain pipes. Correct by: 11/7/23.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed the floor inside the ice machine closet in need of greater cleaning frequency. Correct by: 11/7/23.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed a build-up of ice underneath the cooling unit inside the walk-in freezer. Correct by: 11/7/23.

Comments
Discussed inspection with the managers. Re-inspection to occur on Tuesday, November 7, 2023. Emailed inspection report.
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 was demonstrating good hygiene practices. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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 and utensils were not being sanitized. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. X - P - Chemical: Toxic materials are properly identified and stored.