3717-1-06.2(C) / Handwashing sinks - hand drying provision. No towels or drying device at the handwashing sink(s). Hand sink in ware washing area did not have paper towels to dry hands. Please obtain and provide for handsink. Correct By: 02-Mar-2021

3717-1-06.4(K) / Controlling pests. Critical Repeat Presence of live insects. Flying insects observed in warewashing room. Correct by re-inspection. 03/02/2021 Correct By: 02-Mar-2021

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. Hand sink at service line was not sealed to the wall please have sealed or spaced for cleaning by re-inspection. Correct By: 02-Mar-2021

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Gasket on front service line cooler is torn. Please replace by next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Door handles on coolers in kitchen had visible residue. Please clean.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Gasket on milk cooler had visible residue. Please clean. Correct By: 02-Mar-2021

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Leak observed under warewashing machine. Please repair by re-inspection. Correct By: 02-Mar-2021

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. Hand sink at service line had residue. Please clean. Correct By: 02-Mar-2021

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Two ceiling tiles in kitchen are torn, please repair or replace so surface is non adsorbent, smooth, durable and easily cleanable by next standard inspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Dry good storage are window well has fallen plaster in it. Please repair by next standard inspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Wall material in ware washing room is separating from wall in several locations. Please repair so that surface is non adsorbent, smooth, durable and easily cleanable. Correct By: 02-Mar-2021

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Floor in walk in freezer and floor in warewashing area had visible residue. Please clean. Correct By: 02-Mar-2021

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Light in warewashing are was not functioning at time of inspection. Please repair. Correct By: 02-Mar-2021

Comments
Conducted and reviewed with Manager Tyra. Reviewed CCP on chicken. Discussed wire racks in coolers, when they deteriorate so that they are no longer smooth, durable and easily cleanable they will need to be repaired or replaced. Emailed inspection.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Raw animal food was being cooked to the required temperature.