Number of critical violations:	1
Number of non-critical violations:	8

3717-1-07(B) Corrected During Inspection Critical Working containers of poisonous or toxic materials not properly labeled. Observed unmarked spray bottle with a yellow chemical and cleaning bucket unmarked.. PIC stated the bottle and bucket is a cleaner and labeled them.

3717-1-03.2(M) Improper use and/or maintenance of wiping cloths. Observed wet wiping clothes stored on the counters at the time of inspection. Wet wiping clothes used for cleaning or sanitizing shall be stored in the correct solution and concentration.

3717-1-04.8(E)(1) Improper storage of single-service and single-use articles throughout the prep area and in the dry storage room.

3717-1-04.1(KK) Repeat Equipment not approved by a recognized testing agency. Observed unapproved containers being reused. Observed stained containers in the prep area.

3717-1-04.5(D) Non-food contact surfaces are not being cleaned at the required frequency. The ice scoops, ice container, measuring laddle and the container its stored in shall be cleaned at least every 24 hours (end of day).

3717-1-04.5(A)(3) Observed accumulation of dust, dirt, food residue and other debris on the waffle makers, containers above the ice machine, cooler on the prep table used for ice, and the knife block above the three-compartment sink, containers used to store products for drinks (powders and liquids).

3717-1-05.1(S) Plumbing system not properly maintained or repaired. Observed slow drain for hand sink.

3717-1-06.4(N) Repeat Unnecessary or nonfunctional items on premises. Observed multiple pieces of equipment that are in disrepair and are no longer used that shall be repaired or removed from the facility. Employee belongings shall be stored in a designated location and away from the operation's items.

3717-1-06.4(B) Facility not maintained clean. Observed the floor in the service and preparation area with accumulation of debris, food debris and dirt along the perimeter and under equipment. Items shall be stored 6 inches off the floor to allow for easy cleaning.

Comments
Ensure proper warewashing occurs every 4 hours for equipment and utensils that come in contact with TCS foods and every 24 hours with non-TCS foods. Observed multiple items stored on the floor under equipment. The violations documented shall be corrected and will be checked during next standard inspection.