3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Corrected During Inspection Improper use and/or maintenance of wiping cloths. At itme of inspection, moist wiping cloth observed in warewashing area that was observed stored on counter CORRECTED, wiping cloth relocated to bucket

3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Corrected During Inspection Improper use and/or maintenance of wiping cloths. At time of inspection, wiping cloth bucket was measrured at 150 ppm of quat instead of 200 ppm. CORRECTED, sanitizer solution replaced

3717-1-03.2(K) / In-use utensils - between-use storage. In-use utensils improperly stored. At time of inspection, can opener was observed with food residual

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. At tme of inspection, microwave cavity was observed with excessive food residue on the inside

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Corrected During Inspection Unclean nonfood-contact surfaces. At time of inspection, utensil storage drawer had food resdue syrup observed CORRECTED, listed item cleaned

3717-1-05.4(H) / Toilet room receptacle - covered. No covered receptacle in women's restroom.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. At time of inspection, soiled walls observed in warewashing area

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Unnecessary or nonfunctional items and /or litter on premises. At time of inspection, slicer was observed stored across from chemical storage room that is no longer in use

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. At time of inspection, several floor tiles in warewashing area were observed cracked and did not provide smooth cleanable surface

Comments
Conducted inspection with PIC Aaron Shepherd; reviewed inspection findings with PIC. Risk Level IV activities include high risk clientele
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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population.