Observed deli meat thawing at room temperature at the food prep sink.
Thawing shall be competed using one of the following:
-Per refrigeration at 41 degrees F or below
-PEr the cooking process
-Under cool running water
-Per microwave
Thaw all frozen items using one of the approved methods.

1) Observed leak dripping from the ceiling in the back area where ceiling ladder is located. Leak had created large puddle in the back area.
All walls, ceiling, and floor shall be in good, durable, and easily cleanable condition. Repair or replace
ceiling material to eliminate leak.
Note: No food prep or storage observed in the area. Dish racks stored on shelving. Clean and sanitize entire area as well as equipment after repairs are completed.

2) Observed deteriorating grouting on the floor surfaces in the ware wash area. Regrout floor surfaces to create a smooth and easily cleanable surface.

Waste line at the ice machine observed to be descending into the floor sink. ALl indirect waste connections shall have a 1 inch air gap.

Observed grime build up on the following surfaces:
-Surface underneath the flat grills including legs
-Surfaces of all microwaves
Clean and sanitize all non food contact surfaces.

Observed grime build up on floor sink below the ware wash machine. Wash and sanitize all floor sinks.

1) Observed grime and debris build up on the following floor surface:
-Under racks inside the walk in refrigerator unit
Clean and sanitize floor surfaces under the storage racks inside the walk in unit.

2) Observed grouting and tiles deteriorating near the ice machine. Floors shall be re tiled and re grouted to maintain a smooth and easily cleanable surfaces.

1) Piping under the 3 compartment sink is not properly placed over the floor sink causing waste water to drain to the floor.
All indirect waste water connections shall properly drain to an approved floor sink with a 1 inch air gap.
Properly place the piping to allow for waste water to drain into floor sink.
Create 1 inch air gap between 3 compartment sink and floor sink opening.

2) Observed the piping at the ware wash machine descending into the floor sink. Indirect connections shall have a 1 inch air gap between the floor sink opening and the plumbing fixture.
Create 1 inch air gap between plumbing fixture and floor sink opening.

1) Observed grime and debris build up on the following surfaces:
-Under the food prep sink
-Under all cooking equipment
-Around the ware wash machine
-Under and around the soda bib rack
-Under the racks in the dry storage area
Clean and sanitize all floor surfaces throughout the facility.

Observed grime and debris build up on the following non food contact surfaces:
-Sides of flat grill
-Sides of the deep fryers
-Shelving above prep unit on main cookline
-Surfaces and handles of all refrigerators
-Exterior and interior surfaces of all sinks
-Storage racks
-Surfaces around order machine over the cooking equipment
CLean and sanitize all nonfood contact surfaces.

Observed dust and grease build up on the following:
-Ceiling vents in kitchen area
-Exhaust hood over the ware wash machine
-Exhaust hood over the cooking equipment
Clean and sanitize all ventilation systems throughout the facility.

Observed the chlorine ware wash sink dispensing chlorine at less than 10 ppm.
Ware wash machine shall dispense chlorine at 50-100 ppm.
Discontinue use of the ware wash machine for sanitizing until ware wash machine has been repaired and capable of dispensing chlorine at 50-100ppm.

1) Faucet 1 at the 3 compartment sink was not supplied with cold running water. Only hot water at 136 degrees F was available. All faucets shall be supplied with hot and cold running water. Provide cold running water for faucet 1 at 3 compartment sink.

2) Observed missing hot water handle at faucet 2 at the 3 compartment sink. This allowed for only cold running water to be available at the sink. All faucets shall be supplied with hot and cold running water. Provide hot running water for faucet 2 at 3 compartment sink.

1) Observed missing tiles on floor surfaces underneath the main prep unit.
Repair floor surfaces underneath main prep unit.

2) Observed coving near the walk in refrigerator door to be deteriorating causing a gap to develop between coving and wall surface. Repair or replace coving to eliminate gap.

1) Observed multiple food items in the upright freezer that were uncovered. All foods that are currently not in use shall be kept covered.

2) Observed open food items inside the main prep unit on the cookline. All foods that are currently not in use shall be kept covered.

Observed 0 ppm of sanitizer for the linen buckets. Concentration for linen buckets shall be 100 ppm chlorine of 200 ppm quaternary sanitizer.
Remake linen buckets with appropriate concentrations.

1) Observed excessive grime build up on the waffle maker. Clean
and sanitize waffle maker.
Person in charge stated that waffle maker is not currently being used and a new one has been ordered.

2) Observed inoperable small prep unit stored by the large mixer.
Repair or replace unit. If unit will not be used, then prep unit shall be removed from
facility.

Facility did not have quaternary test strips for the linen buckets.
Provide quaternary test strips to properly test concentration for linen buckets.

Observed excessive debris on the following ventilation systems:
-On the back door air screen
-Ceiling vents in main kitchen area
-Exhaust fan in the men's restroom
-Exhaust fan in the women's restroom

Clean and sanitize all ventilation and air systems throughout the facility.

Observed grime and debris in the following areas:
-Surfaces of the refrigerators
-Storage racks used to store clean equipment
-Surface of the ware wash machine

Clean and sanitize all non food contact surfaces.

Following paper towel dispensers were not properly stocked:
-Hand wash sink near the 3 compartment sink
-Women's restroom hand wash sink
-Men's restroom hand wash sink
Paper towels were observed on top of dispensers.
Properly stock paper towels inside the designated wall mounted dispenser.

Repeat violation

Observed cracked, chipped, and missing floor tiles in multiple locations throughout the facility i
- Behind equipment on the cookline
- Mop Sink
- Wall next to walk in coolers
- Ware washing area
Repair flooring by replacing deteriorated tiles and re grouting floor surfaces.

Observed cardboard being used as food rack liners. Cardboard is not an approved to be used in a food facility.
Remove and discard of cardboard. Replace with lining with approved material that is smooth and easily cleanable.

Observed (various) foods stored in prep refrigerator and freezer that were uncovered. Keep all stored foods covered to prevent overhead contamination.

Observed grime and debris build up in following areas:
-Hand wash/3 compartment sink handles
-Lid handles for the refrigerator and freezer units
-Floor sinks
-Storage racks
-Surfaces of refrigerator/freezer units
-Surface area over the service window where food is placed

Clean and sanitize all nonfood contact surface areas.

Observed dust and mold build up in following areas:
-Ceiling vents
-2 Door upright freezer fan
Clean and sanitize all vents.