*Ensure food items are at least six inches above the floor at all times. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-04.1(Y) / Temperature measuring devices. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. Pipe is below and inside drain. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Repeat No protective shielding on lights. PIC moved beef patties to walk in cooler at time of inspection. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 3717-1-04.1(A) / Equipment and utensils - durability and strength. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Cold hold units should be 41*F or below at all times. *Employees put hair restraints on during inspection. Repeat Non-durable equipment observed. Observed dumpster without lid on one side. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Temperature reading on the exterior of the unit was not functioning. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Proper cooling methods were reviewed. No thermometer in small holding cooler for beef patties. Observed damage to tile cove base by back door. * Replace missing drain cover. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed a leak at the faucet in the men's restroom. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. 3717-1-06.4(A) / Repairing. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-05.3(C) / Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed lights without shielding in the room where potatoes are stored. Power wash and sanitize dumpster pad. Repeat CorrectedDuringInsp Improper storage of food items. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. Fix walk-in freezer and ice machine so that they are in working order. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Non-food contact surface(s) not cleaned at the required frequency. Observed handwashing sink with a sanitizer bucket in it. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. Fix all light fixtures so lights are in working order. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. The pan was discarded. A plastic bag was being used instead. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. Observed improper storage of food items. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. Light in back area over single use items is not properly sheilded.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. PIC cooked all bacon inside of reach in cooler immediately. Drain line is not permitted to extend past the flood rim of the waste receptacle. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed squeeze bottles filled with condiment sauces that were not properly labeled.Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-04.1(Y) / Temperature measuring devices. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. Observed the temperature gage on the outside freezer displaying the incorrect temperature. Observed items were being stacked while wet during the inspection. *Repair cooler or properly dispose of it. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Equipment and utensils are not being air dried. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. Power wash and sanitize dumpster pad.Dispose of all trash. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Plumbing system not properly maintained or repaired. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. How to Sanitize . Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Manager labeled buckets during the time of inspection.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Two-compartment sink used improperly for warewashing. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Repeat Physical facilities not maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Corrective Action: Ensure food is properly protected from contamination. Facility is a risk level IV due to reheating in bulk. Waste receptacles not covered properly. Repeat Facility not maintained clean. 3717-1-04.8(A) / Equipment and utensils - air-drying required. This facility is a risk level IV for the following reasons. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed improper use and/or maintenance of wiping cloths. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. CORRECTIVE ACTION: 1. Repeat Ambient air and water thermometers are not accurate. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Fix walk-in freezer and ice machine so that they are in working order. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed that door gasket on walk-in cooler is damaged. Observed raw bacon stored over top of ready-to-eat frosty mix. Sweep and mop out freezer. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed cups stored on floor of dining area. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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