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

3717-1-02.3(A) Employee eating in non-designated area. Observed employee eating food in the middle of the kitchen at the prep table. Discussed adding employee break area in the newly added storage room.

3717-1-04.5(A)(1) Corrected During Inspection Critical Equipment food-contact surfaces or utensils are unclean. Observed cutting surface and slicer at the finish area not maintained clean. EMployee stated they will clean and sanitize the equipment and utensil prior to using.

3717-1-04.5(C) Cooking equipment not cleaned when required. Observed an accumulation of food residue and grease on the fry baskets and cooking equipment throughout the facility.

3717-1-03.2(D) Working food containers not properly labeled.

3717-1-04.8(E)(3) Improper storage of single-service and single-use articles. Observed exposed items (paper towels/toliet paper stored on top the ice machine. Observed 1 ounce cups stored in containers throughout the facility (bulk containers).

3717-1-04.1(KK) Repeat Equipment not approved by a recognized testing agency. Observed rubbermaid containers throughout (multiple discolored), sauce containers being reused, etc. not used as intended by the manufacturer of the equipment (commercial use).

3717-1-04.4(A)(2) Equipment components are not intact, tight or properly adjusted. Observed multiple dough containers with cracks and pits causing them to no longer be easily cleaned. Observed ice machine door not able to open and close easily (hitting exit door). Observed enamel paint on the large mixed chipped and in poor condition. Observed rusty metal cart near the pizza oven. Observed rusty shelving throughout the facility.

3717-1-04.5(A)(3) Observed an accumulation of food residue and other debris on the following equipment: interior of the cold holding units (gaskets, shelves, doors, etc.), shelving units throughout, bottom shelves of prep tables, behind, on, and inbetween equipment on the grill line, pizza press, scale on prep table, microwave, finishing table, pan grabber tool, etc. Equipment shall be maintained clean.

3717-1-06.4(N) Repeat Observed floors throughout the facility not maintained clean. Observed a build-up of grease behind the equipment on the cook line. Observed wood surfaces (mop sink area, behind prep table, etc.) in the facility that are difficult to clean and shall be replaced.

Comments

A cleaning schedule shall be developed and implemented. The cleaning frequency shall be increased to reduce grease accumulation, specifically at the cook line. Observed condensation on the containers of par cooked wings. Ensure wings are being rapidly cooled and following the cooling parameters (135 to 70 in 2 hours and 70-41 within a total of 6 hours). Appropriate test kit shall be used to test the sanitizer concentration at three-compartment sink and sanitizer spray bottles/buckets. Ensure spray bottles are clearly marked for what chemical is contained in the bottle. Utensils used for TCS foods (pizza slicer, wing buckets, spatulas) shall be cleaned and sanitized every 4 hours if used. Containers that are discolored and are not able to be properly warewashed shall be replaced. House made sauces shall be held refrigerated under 41 degrees F and date marked for 7-day use-by unless a product assessment is provided stating sauces are shelf stable. All scoops shall be stored with handles up and if single use scoops (1 ounce cups) are used they shall be discarded after using in bulk ingredient containers. The violations documented shall be corrected and will be checked during next standard inspection.