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Observed CFSM certificate was expired at the time of this inspection. COS: Manager stated she will renew her certificate. CA: Certified food safety manager shall maintain and renew certification in accordance with the requirements of the examination taken.

Observed facility did not have soap in any of the handwashing sinks in the main kitchen at the time of this inspection. COS: Management added more soap. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed a container with corn dogs and a container with sliced tomatoes where left uncovered in bottom area of preptop cooler in kitchen area at the time of this inspection. COS: Items covered. CA: All food must be stored covered to prevent contamination.

Observed ice cream scoop being stored in a cup with residual ice cream on it at the time of this inspection. COS: Management washed ice scoop. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.

Observed A/C was not working at the time of this inspection. CA: Physical facilities shall be kept in good repair.

Observed during the course of this inspection that the facility potato slicer displayed significant old food buildup on it. CA: Glynn Eh instructs management to have the unit deep cleaned before it is used again and to ensure that it and all food contact surfaces are being cleaned and sanitized often enough to ensure that they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility quat sanitizer at the 3 comp sink was dispensing at concentrations above 400ppm. COS: Glynn Eh instructed management to ensure that before use the sanitizer is diluted to at least 200ppm before use management complied. CA: Glynn Eh instructs management to have the dispensing equipment serviced so that it properly dispensing at approved levels. Management is to ensure that quat sanitizer concentrations are dispensed at 150-400ppm.

Observed during the course of this inspection that the facility silverware was being stored inside of cups with dust/debris at the bottom. COS: The cups of silverware were removed and sent to be cleaned and sanitized. CA: Glynn Eh instructs management to ensure that equipment once cleaned and sanitized is stored in a clean, dry location at least 6 inches off of the floor.

Observed two items of food uncovered, one in the WI cooler (tray of bacon) and one in the WI freezer (Bag of cheese sticks) at the time of this inspection. COS: Manager covered tray of bacon and closed bag with cheese sticks. CA: All food items must be covered when stored to protect them from vertical contamination.

Observed that under grill cooler had food items (Beef patty, tuna salad, colby jack cheese, ham) at a temperature above the allowed 41 F at the time of this inspection. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed several items of TCS food not being covered in both WI cooler (Bacon), and WI freezer (Chicken strips, chicken bites, jalapeno poppers, cheese sticks) at the time of this inspection. CA: All food items must be covered when stored to protect them from vertical contamination.

Observed main sanitizing solution in three sink compartment did not have any measurable Quat. sanitizer in it. CA: Sanitizing Quaternary ammonium solution for sanitizing food contact surfaces needs to be between 200 to 400 ppm.

Observed during the course of this inspection that the facility walk in cooler was cold holding multiple tcs foods at 48 - 52 deg f with an ambient temp of 50 deg f. COS: Management discarded all tcs foods in the walk in cooler. CA: Management stated that the walk in cooler will not be used to hold tcs food products until repairs are made and the unit is capable of holding tcs foods at 41 deg f or below.

Facility management was instructed to contact Glynn EH when repairs are finished for verification.

A follow up observation was conducted on 11/15/2023 and it was observed that the facility was using the walk in cooler without repairs being made. Glynn EH instructed the facility to discard a tube of 49 deg f ground beef and a container of 53 deg f chicken wings. Documentation was taken of this incident and added to the facility file. Facility was firmly instructed to only use the approved cold holding units for the storage of tcs foods until repairs have been made.

On 11/21/2023 it was observed that the cooler had been repaired and was cold holding chicken wings at 39 deg f.

Observed during the course of this inspection that the facility grill cooler was holding tcs beef hamburger patties at 46 - 48 deg f. COS: Management discarded the food. CA: Management stated that they will not store tcs foods in the grill cooler until repairs are made and the unit can hold tcs foods at 41 deg f or below. Management stated that only approved/verified units located in close proximity will be used.

It was observed on 11/21/2023 that the facility grill cooler was reaching ambient temps of 41 deg f.

Observed at the time of this inspection that the facility was operating without approved test strips and comparator for the quaternary solution in use. CA: Management stated that the appropriate test strips will be acquired and Glynn EH verified that the appropriate concentration was being used.