2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager available during inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.***REPEAT VIOLATION***
6-301.12 Hand Drying Provision (Pf) Paper towels dispenser at hand washing sink near beer and beverage dispensers was not equipped with paper towels. Each handwashing sink or group of adjacent sinks shall have disposable paper towels or hand drying device. Sink equipped with paper towel rolls. ***CORRECTED DURING INSPECTION (CDI)***
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The ice shoot of the drink machine is heavily soiled with organic matter. Equipment such ice shoots shall be cleaned at a frequency necessary to prevent accumulation of soil or mold. Ice shoot cleaned during inspection. ***CDI***REPEAT VIOLATION*** 4-602.12 Cooking and Baking Equipment (C) The interior of the microwave is soiled with food debris accumulation and build up. The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. The PIC cleaned the microwave. ***CDI***
4-302.14 Sanitizing Solutions, Testing Devices (Pf); Quat testing paper was not provided when asked during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. EHS provided some testing paper until facility can obtain a new kit. PIC to order a new kit from Ecolab. ***CDI***REPEAT VIOLATION***
4-602.13 Nonfood Contact Surfaces (C) Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezer, exterior of coolers/freezers, gaskets, exterior of oven, inside cabinets, etc.). Nonfood-contact surfaces shall be kept free of dust, dirt, food residue, and other debris accumulation. Increase cleaning frequency. ***REPEAT VIOLATION***
6-501.12 Cleaning, Frequency and Restrictions (C) Floors are stained with dirt and grime. Walls at three (3) compartment sink are soiled with splatter and grime. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase general day to day cleaning frequency. ***REPEAT VIOLATION***
No certified food protection manager available during inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.***REPEAT VIOLATION***