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

3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Observed dishwasher reading final temperature of 154 degrees Fahrenheit at the time of inspection. Needs to be 180. Informed PIC to wash all items by hand in the three compartment sink until re-inspection confirms the dishwasher is working properly. Improper temperature of wash solution in mechanical warewasher.
Correct By: 04-Nov-2021

3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Observed missing thermometer in the Traulsen cooler by the fryers at the time of inspection. PIC placed one in there. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.

3717-1-04.1(Z) / Warewashing machine - data plate operating specifications.
Observed no data plate on the washing machine at the time of inspection. Warewashing machine does not contain an accessible, readable data plate.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed an accumulation of dust on vent covers throughout the facility at the time of inspection. Non-food contact surfaces of equipment are unclean.

3717-1-06.4(F) / Drying mops.
Observed mops being stored in the mop sink at the time of inspection. Mops need to be hung up to dry properly. Mops dried improperly.

3717-1-06.1(A) / Floors, walls, and ceilings.
Observed damaged and missing floor tiles throughout the kitchen area at the time of inspection. PIC stated they have a work order in to fix the entire kitchen area. Observed peeling paint on vent cover above the three bay at the time of inspection. Floors and ceilings not smooth and easily cleanable.


Inspection Information


[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 28-October-2021


Comments
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.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.