[?] A summary of the violations found during the inspection are listed below.

3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Water thermometers for the chemical dish machine not accurate. Oberved the wash temperature guage in disrepair. Ensure dish machine is operating at 120 degrees F during the wash cycle.

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed paper towels and toilet paper removed from original packaging stored on the shelving in the back storage room.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed drink equipment near the drive thru window, top of dish machine, warming units at prep line, and all equipment at the specialty drink area.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors not maintained clean near the fryers, specialty drink area, and grill line.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 11-January-2024

Comments
Ensure food employees are wearing hair coverings while working around exposed foods. Wet wiping clothes shall be stored in a cleaning or sanitizer bucket between uses. The violations documented are to be corrected and will be checked during next inspection.
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. 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.

Comments

Ensure food employees are wearing hair coverings while working around exposed foods.
Wet wiping clothes shall be stored in a cleaning or sanitizer bucket between uses.

The violations documented are to be corrected and will be checked during next inspection.

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.
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: Food employees were not contacting exposed ready-to-eat foods with bare hands.
I - P - Employee Health: The operation had an employee health policy on file.
X - P - Chemical: Toxic materials are properly identified and stored.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.