3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. -Observed multiple food products on prep line to not be in use and not covered to protect from contamination: chili, diced onions, mustard, ice bins. PIC placed a lid on all products.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. -Observed the gasket of the prep cooler in the drive through area and under the front register to contain residue. Correct by 7/30/20

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. -Observed areas of the wire shelves in the walk in cooler to contain residue. Correct by 7/30/20

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. -Observed multiple floor tiles near the steam kettles to be broken creating a surface that is not smooth and easily cleanable. Correct prior to next standard inspection

Comments
Discussed inspection with Paul Dilley, Manager/PIC. Copy of inspection report sent via email. Verbally discussed: -Observed multiple cardboard boxes partially under the dumpster. PIC called company to have them move the dumpster so the cardboard boxes can be cleaned off ground. -Observed the grease trap lid to be missing. PIC states a work order has been placed and he will follow up again. Correct prior to next inspection. -Observed the mop still in old mop water. PIC stated this has been discussed with employees and will be discussed further. PIC emptied mop bucket and hung up mop. Observed shredded cheese to be cold held on ice. PIC states facility is not using time-in-lieu of temperature procedures and only fills the container half full to ensure all the product is kept 41*F or less. Observed cheese to be at 40*F. Facility risk level IV activities: cooling and reheating product in bulk
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.