3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. At time of inspection, BBQ sandwiches mreasured only 129 degrees F. CORRECTED, sandwiches taken off food line and put back into oven. Sandwiches recooked to 174 degrees F

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. At time of inspection, american cheese observed with datemarking 3.03.21. CORRECTED, listed item voluntarily disposed of

3717-1-06.1(A) / Floors, walls, and ceilings. Floors, walls, and/or ceilings not smooth and easily cleanable. At time of inspction, paint chipping observed on ceiling of Dry Goods room.

3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Ventilation system not maintained. At time of inspection, dirt and dust buildup observed on exterior of vent above the walk in freezer entrance.

Comments
Conducted inspection with PIC Cindy Townsley;reviewed inspection findings with PIC. Risk Level III activities include: Cook/Hot Hold. Menu consisted of : Beef BBQ sandwich, prepackaged uncrustables, raisins, and cheese stick, cooked baked beans, and pasteurized milk. Discussed with PIC situations that require handwashing State paper on cheese datemarking provided.