3717-1-04(I) / Nonfood-contact surfaces - materials. Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed a plastic container lid that was cracked and chipped on the corner. Nonfood contact surfaces shall be smooth and easily cleanable. Correct by next inspection.

3717-1-05.4(B) / Outdoor storage surface. Repeat Outdoor refuse storage surface not properly constructed and sloped to drain. Observed the dumpster setting on a gravel surface. Outdoor storage surfaces for refuse shall be nonabsorbent, smooth, durable, and sloped to drain. Correct by next standard inspection.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Observed burnt out light bulbs above the back food prep table. Correct by next standard inspection.

The following violation(s) have been corrected since the last inspection.
3717-1-04.4(B)/Cutting surfaces. Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed scoring and grooves on the cutting board on the salad make table cooler. Correct by next inspection.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed residue on the top fan inside the Coca Cola drink cooler. Correct by next inspection.
3717-1-05(H)/Capacity. Water source and/or hot water capacity not sufficient. Observed the hot water at the three compartment sink at 100*F at the time of inspection. Discussed the minimum of 110*F for wash solutions at the three compartment sink. Correct by: 12/21/20.
3717-1-06.4(F)/Drying mops. Mops dried improperly. Observed a mop setting in the mop bucket. Mops shall be hung to air dry. Correct by: 12/21/20.
3717-1-06.4(A)/Repairing. Physical facilities not maintained in good repair. Observed several broken floor tiles throughout the facility (by the mop closet and in the pizza make table area). Correct by next standard inspection.

Comments

Discussed re-inspection with Judy. Hot water at the three compartment sink measured at 130*F at the time of inspection. Discussed placing tubs of sauce after opening from room temperature cans in the walk-in cooler to ensure cooling of 70*F to 41*F or below in four hours or less is met. Discussed ensuring that cheese container is placed back into the cooler after pizza prep to maintain cold holding temperature of 41*F or below. PIC stated new plastic container lids will be ordered today to replace chipped/cracked lids. Emailed inspection report.