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

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sinks.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers throughout the facility not properly labeled.

3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed employee belongings throughout the facility. Provide a designated area for employee belongings away from the operation's products.

3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands (bracelets) during food preparation.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed an accumulation of food residue or other debris on the walk-in shelving units, oil mixture containers under finish table, and countertop area around front handwashing sink.

3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. Observed damaged walls throughout the facility. Observed damaged counter top at the customer service drink station. Observed damaged floor under and around the main prep refrigeration unit. Observed damage floor around grease trap.

3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged ceiling tiles at the front service area near fryers. Observed damaged handle for the reach-in freezer at the fryers.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of grease and debris on the exhaust hoods above the fryer and griddle.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 24-January-2023


Comments
Per discussion with PIC, the facility is cooling and reheating the nacho cheese sauce. This procedure requires a risk level 4 license.
The facility is conducted risk 4 activities and will need to increase there license to a risk level 4 for next licensing year if this continues.
Ensure nacho cheese is reheated to 165 degrees F within 2 hours. If this can not be obtained, this activity shall not occur and the risk level on the license will remain.
Proper handwashing shall occur prior to donning gloves after breaking task.
Ensure light intensity is 50 foot candles or more where employees are working with knives and sharp equipment.
Continue to repair walls and surfaces that are no longer smooth and easily cleanable.
Handwashing sinks shall be properly supplied at all times. Observed jammed paper towel dispenser at the hand sink near the three-compartment sink.

The violations documented shall be corrected and will be checked during next standard inspection.