2-2B - proper eating, tasting, drinking, or tobacco use 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Food employee was observed drinking from a plastic water bottle in prep area and placed the water bottle on the prep table. Observed employee drinks stored in reusable metal tumblers stored on prep surfaces throughout the kitchen and front food service area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: PIC educated on proper storage of employee drinks. PIC removed all employee drinks and stored them to prevent contamination. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed hot water at hand sink in women's restroom to reach peak temperature of 71°F with time. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Corrective Actions: PIC closed off women's restroom and directed all customers to use men's restroom. The men's restroom has a locking door and allows only one person at a time. 12B - personal cleanliness 511-6-1.03(5)(g) - jewelry (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food employees wearing watches or bracelets while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: PIC immediately instructed food employees to remove their watches or bracelets and wash their hands before returning to work. 12B - personal cleanliness 511-6-1.03(5)(j) - hair restraints (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food employee actively preparing drinks without hair restraint. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrective Actions: Food employee voluntarily put on hair restraint (cap). 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed wiping cloths stored directly on prep table between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC immediately placed wiping cloth in sani bucket with chlorine sanitizer at proper concentration. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed dispensing utensils for TCS foods (collard greens, mac and cheese, mashed potatoes, and gravy) to be stored in container with water temperature below 135°F. Observed scoops without handles stored and used for non-TCS foods (multiple containers of dried seasoning powder). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: PIC stored dispensing utensils for TCS foods mentioned above in container of water with temperature above 135°F. PIC provided scoops with handles for non-TCS foods mentioned above. 14C - single-use/single-service articles: properly stored, used 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed single service items (paper containers and lids, paper to-go boxes) stored in a manner that allowed potential contamination. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: PIC rearranged single service items so that they are protected from contamination. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed water pressure to be low for FFS hand sink when dump sink is being used. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Corrective Actions: PIC to ensure all staff is notified to use the sinks separately to prevent loss of water pressure.

14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed ice scoops to be stored in ice bins with handles making contact with ice. 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: PIC rearranged scoops so that handles were stored above the top of the ice. 14C - single-use/single-service articles: properly stored, used 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed aluminum pans and plastic containers stored facing up, uncovered, allowing for potential overhead contamination. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: PIC immediately instructed food employees to arrange aluminum pans and plastic containers so that they are protected from contamination. 15B - warewashing facilities: installed, maintained, used; test strips 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: All test strips (QAC and chlorine) in the facility were observed to be expired. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Corrective Actions: PIC to order more test strips. EHS tested all sanitizing solutions and concentrations were observed to be in compliance.

2-2B - proper eating, tasting, drinking, or tobacco use 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed an open can of NOS energy drink and an E-cigarette or vaping device to be stored next to the deli meat slicer. Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. COS: PIC immediately removed these items from food preparation areas. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the QAC sanitizer in the 3-compartment sink to be 50ppm. Solution was remade and still tested at 50ppm. Solution was then remade using a new bottle of QAC sanitizer and still tested at 50ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P Note: PIC stated the dispenser for the QAC sanitizer will be serviced. Facility purchased bleach from a nearby store to use as sanitizer in the mean time. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed old food and label residue to be present on dishes that were drying on the sanitized dishes rack. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC stated the facility will rewash, rinse, and sanitize these dishes. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several wiping cloths in the facility to be stored in a solution that tested at 0ppm. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Facility remade the solutions using bleach purchased at a store in place of the standard QAC sanitizer. 12D - washing fruits and vegetables 511-6-1.04(4)(g) - washing fruits & vegetables (pf) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a sanitizer bucket sitting in the vegetable sink. Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: PIC removed the sanitizer bucket from the vegetable prep sink. 13A - posted: permit/inspection/choking poster/handwashing 511-6-1.02(1)(d) - displaying of the inspection report (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the posted inspection report to not be the most recent inspection. Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Note: PIC stated the new inspection report will be put up. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the floor under the 3-compartment sink to be covered by a rusty, brown liquid. Observed mop sink to have a build up of dark brown/black residue. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: PIC stated the floor and mop sink would be cleaned. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the mop sink backflow device to be leaking. Also observed the piping under the vegetable sink to drain into a disposable Subway cup, before draining into the floor sink. System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: PIC stated a plumber would be called to fix the issues. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(f) - drying mops (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed mops to be drying with the mop heads in the sink. Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC inverted the mops to allow for proper air drying.

12B - personal cleanliness 511-6-1.03(5)(j) - hair restraints (c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: The chef in the kitchen was observed cooking food with a beard more than one half inches of hair. 511-6-1.03(5)(j) - Hair Restraints (C) Note: Chef immediately wore a beard restraint during the inspection. (i) Hair Restraints. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(d) - backflow prevention, air gap (p) Points: 2 Corrected during inspection?: Yes Repeat: No Inspector Notes: The ice machine's drainage pipe was missing a (1) Inch air gap. 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

2-2D - adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) - hand drying provision (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed no paper towels at the handwashing sink in the main food preparation area. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS: The PIC obtained paper towels for the hand sink. 14C - single-use/single-service articles: properly stored, used 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several boxes of single-use cups to be stored on the floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Note: The facility will need to obtain shelving to store the items at least 6 inches off the floor. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed mop faucet to be spraying water when turned on. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have the mop faucet repaired.

12B - personal cleanliness 511-6-1.03(5)(g) - jewelry (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed employee actively handling food in front food service area while wearing a wrist watch and another wearing a bracelet. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: Manager immediately instructed employee to remove watch before washing their hands and returning to work.

13A - posted: permit/inspection/choking poster/handwashing 511-6-1.02(1)(d) - displaying of the inspection report (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed there to be no inspection report or score posted in the drive-thru window. Displaying of the Inspection Report (C) 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Note: PIC stated that a copy of this inspection report would be placed in the window. 17B - garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(n) - covering receptacles (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed both dumpster side doors to be open during the inspection. Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. COS: PIC immediately closed both side doors during the inspection.

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Responsibility of PIC Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. COS: Cooling procedure sheet (English/Spanish) was given to PIC. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed cooked shrimp and shredded mozzarella cooling while covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC uncovered and placed TCS foods in the walk-in cooler to ensure that proper cooling would occur. See temperature log for cooling curve.

15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed a build-up of food debris and soil on the mechanical warewashing machine and the doors of the prep-top cooler. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: PIC stated that the equipment will be cleaned. 17B - garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(f) - outside receptacles, design & construction (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the side door of the dumpster to be open. Outside Receptacles, design & construction (C) (f) Outside Receptacles. 1. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. COS: PIC immediately closed the door during inspection and stated staff would be reminded to close the doors. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(f) - drying mops (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a mop to be drying with the head resting in the mop sink, preventing proper air drying. Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC removed the mop and stated they plan to install a hanging rack for the mops.

1-2B - certified food protection manager 511-6-1.03(3)(a) - food safety manager certification (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no CFSM to be posted in the facility. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Note: The facility will need to have a CFSM within 30 days. The PIC will need to show registration within 10 days. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed wiping cloths to be stored in a solution with no chemical sanitizer present. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Note: The facility discarded the solution and discarded use of the rags.

2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed handwashing sink to reach a final temperature of 76F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: PIC called maintenance to check the sink and the temperature was adjusted to 86F.

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed QAC solution in the 3-compartment sink at 50ppm QAC, below the required concentration. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P COS: PIC immediately drained the warewashing sink and created a new solution which tested at 200-400ppm. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed a build up of metal shavings and food material on the blade of the can opener. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: PIC immediately removed the can opener from use and set it aside to be washed, rinsed, and sanitized. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed backflow device at the mop sink to be leaking when the sink is turned on. System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: PIC stated that a plumber would be called to fix the issue. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the walk-in cooler gasket to be dirty to the touch and the walk-in freezer gasket to be heavily torn. Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Note: PIC stated the gaskets would be cleaned and/or replaced.