3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Small make table cooler and work table had instruction papers taped to them, making them not easily cleanable. Correct today.

3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-durable equipment observed. Walk-in freezer door is not tight fitting. There is ice build-up on the bottom and on the side. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Fan guard on the inside of the front cooler has dust build-up. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Corrected During Inspection Non-food contact surface(s) not cleaned at the required frequency. Spray nozzle on the three compartment sink has excessive build-up. Correct during inspection.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. Drain at the veggie prep sink has excessive build-up. Correct by the next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Walk-in freezer floor has a dark build-up. Correct by next inspection.

Comments
Conducted and discussed inspection with Terry PIC. Emailing new employee illness reporting agreement.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.