Shane's Rib Shack

Observed raw ground beef burgers stored above sweet tea and next to cooked pork in the walk in cooler located behind the building.

Also observed walk in coolers not secured behind the building. PIC advised that coolers and storage sheds must be properly locked and protected.

Observed cold TCS foods (tomatoes, lettuce, and cheese) stored above 41 degrees in the preparation top cooler. The reach in cooler was observed at 61 degrees f. PIC will use time as a public health control until the cooler is repaired. PIC will discard products on TPHC within 4 hours.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed Boston butts were not cooled properly in the walk in cooler. Cooling began at 11:00 am. The temperature was observed at 4:00 pm. PIC advised to discard five Boston butts. Advised PIC to use a cooling log to ensure TCS food items are being cooled properly from 135F to 70F in 2 hours and 70F and below in 4 hours for a total of 6 hours.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

General Comments:

Observed employee drinks stored in the food preparation area. Employee drinks contained a top and a lid with a straw. PIC advised to store all employee drinks in a designated area away from food and food contact surfaces.

511-6-1.03(5)(k)1&2 - 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.

2. 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.

Observed several wasp in two storage sheds behind the building. PIC will have pest control to treat both areas. Also observed multiple flies in the kitchen area.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed the rubber gasket in bad repair on the warming cabinet in the kitchen. Reach in cooler gasket was also observed in bad repair. The gaskets must be repaired or replaced to ensure the food is hot and cold held properly.

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed severe mold build up in a white reach in cooler in the shed that is not being used according to the PIC. PIC will have the cooler removed by 6/11/26.

Build up on ceiling, walls, floors, and HVAC vents in the kitchen.

511-6-1.07(5)(a),(b) - 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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed the vent in the men's and women's restroom contained heavy rust build up. Vent in the men's restroom not working. PIC will have the vents cleaned and repaired.

Also observed grease build up above the stove in the grease filters. Debris in light shields in the kitchen. Adequate lighting needed in the walk in cooler outside.

511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Observed a box of green peppers stored in the walk in cooler. The peppers has a white mold accumulation and was very weathered looking. PIC discarded the green peppers (COS).

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed potentially hazardous food stored in the hot holder (smoker) at temperatures less than 135 degrees Fahrenheit. Advised the PIC to get the food items up to 165F rapidly then hot hold in the smoker at 135F or above. The ribs were placed on the grill and reheated to 176 (COS).

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed improperly cooling for the shredded chicken (71F starting cooling at 11AM) and cooked ribs (125 F started cooling at 2PM). Advised PIC to use a cooling log to ensure food items are being cooled properly from 135F to 70F in 2 hours and 70F and below in 4 hours. Shredded chicken was discarded and the the pork ribs were reheated to 165F (COS).

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Observed two spray bottles with bleach that was bleaching the test strip out. The concentration was too toxic and beyond 200PPM chlorine. The bottles were discarded (COS).

511-6-1.07(6)(f) - Poisonous or Toxic Materials Containers, Prohibition (P) (f) Poisonous or Toxic Materials Containers, Prohibition. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, equipment, utensils, linens, single-service or single-use articles.

Observed wasp spray stored above single-use single service trays in the outside storage unit.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Observed wiping cloths buckets at 0 PPM quaternary ammonium solution. The wiping cloth buckets were remade to 200 PPM quaternary ammonium (COS).

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

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.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed the inspection report stored behind the counter and not visible to the public.

511-6-1.02(1)(d) - 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.

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.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed the handwashing sign faded at the handwashing sink in the kitchen. A new handwashing sign will need to be added on the sink.

511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed potentially hazardous food stored in the hot holder (smoker) at temperatures less than 135 degrees Fahrenheit. Employee stated that the pork butts were transferred from the walk in cooler directly to the smoker. A rapid reheating process did not take place. Advised the PIC to get the food items up to 165F rapidly then hot hold in the smoker at 135F or above. All items were removed and placed in the oven and on the grills (COS).

Facility still does not have a certified food safety manager (CFSM) currently employed for the establishment. PIC will need to register or hire an employee that is certified to become certified within the next 30 days. This is a second repeat, failure to obtain a CFSM for the establishment will result in the permit getting revoked.

Observed the back door in need of a door sweep at the bottom to prevent insects and bugs from entering into the kitchen. There is a visible gap at the bottom of the door.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed several food items stored in the warming cabinet and the reach in cooler without overhead protection. (Desserts stored in the warming cabinet, chicken wings, chicken breasts, and chicken tenders all stored without protection)

Observed the floors underneath the sinks, equipment, food storage shelves, and clean dishes shelves with excessive build-up. The floors in both walk in cooler needs a deep cleaning as well.

Observed the walls in need of cleaning by the ventilation hood system, behind the 3-compartment sink, and the reach in cooler (yellow-brown stain). Please clean regularly to avoid build-up.

Observed the ceiling tile in the kitchen/prep area in need of cleaning and/or replaced due to a heavy yellow stain throughout the kitchen.

Observed the ventilation hood system in the kitchen with a thick build up of grease waste. The ventilation hood shall be cleaned so that it is not a source of contamination.

Observed the HVAC vents throughout the kitchen in need of cleaning due to a thick build up of dust debris. Once cleaned the vents must be painted (light color) with a food grade paint.

Observed the light shields throughout the kitchen in need of cleaning due to build-up.

Observed the inspection report stored behind the counter with menus in front of the old grade (90/A "VOIDED") blocking it from the public's view. The new score is not posted for view. A violation report was reviewed and signed with the PIC.

511-6-1.02(1)(d) - 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.

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.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed the food establishment's permit fee has not been paid for the year of 2025. Payment are due every year on January 1st. A fee of $250.00 is due to the Henry County Health Department by 5/28/2025. A non-payment violation report was reviewed and signed with the PIC.

Observed the handles submerged in the brown and white sugar. Handles should be stored in an upwards position to avoid contamination.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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).

Observed the rubber gasket in bad repair on the warming cabinet in the kitchen. The gasket must be repair to ensure the food is hot held properly.

Observed buildup of soiled material on the racks in the warming cabinet. Observed the interior of the smokers and ovens soiled with an excessive amount of accumulation of food residue.

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) 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.

Observed the women's restroom in need of a garbage can with a lid on it.

511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed both garbage dumpsters on the outside of the building improperly stored. According to the Food Code, garbage and refuse containers, dumpsters, and compactor systems located outside shall be stored on or above a smooth surface made of, or constructed of nonabsorbent material such as of at least 4" thick sealed concrete.

Facility still does not have a certified food safety manager (CFSM) currently employed for the establishment. PIC will need to register or hire an employee that is certified to become certified within the next 30 days.

Observed the ice machine with a black mold-like debris on the interior white surface. Equipment (food-contact) surfaces shall be clean to sight and touch.

Observed the outer openings not protected with a solid, tight-fitting, self-closing door. Advised PIC to replace the door and the self-closing device due to it not working properly.

Observed the HVAC vents throughout the kitchen in need of cleaning due to a build up. Once cleaned the vents must be painted (light color) with a food grade paint.

"Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils"

Observed the clean dishes stacked, stored on the clean dishes storage racks not properly air dried. Air drying is required after cleaning and sanitizing dishes.

Observed the ice machine connected to the drink machine tubing not secured properly and leaking into a metal pan. Advised PIC to contact the drink company to get the machine repaired. Please keep all service reports. Repairs must be made by 11/22/24.

Observed buildup of soiled material on racks in the warming cabinet. Observed interior of the smokers and the bottom of the reach in cooler soiled with accumulation of food residue.

Observed both garbage dumpsters on the outside improperly stored. According to the Food Code, garbage and refuse containers, dumpsters, and compactor systems located outside shall be stored on or above a smooth surface made of, or constructed of nonabsorbent material such as of at least 4" thick sealed concrete.

Observed the floors underneath the sinks, equipment, food storage shelves, and clean dishes shelves with excessive build-up. The floors in both walk in cooler needs a deep cleaning as well. Observed he floors on the front-end by the cash register wet and a pan catching water from the drink machine. Also, observed the walls in need of cleaning by the ventilation hood system and behind the 3-compartment sink (yellow-brown stain). Please clean regularly to avoid build-up. The ceiling over the prep areas have a thick dust debris that needs to be cleaned.

Observed ceiling tile in the kitchen/prep area in need of cleaning and/or replaced due to a yellow stain on them. Observed the floor tile on the front end cracked with water coming from underneath the tile. The tile will need to be removed, cleaned, dried, and regrouted or cement applied to make the floors smooth, easily cleanable, and nonabsorbent. Observed a hole in the kitchen floor due to the floor drain cover missing. The floor drain cover must be replaced.

Observed the ventilation hood system in the kitchen with a thick build up of grease waste. The ventilation hood shall be cleaned so that it is not a source of contamination.

Observed the vent in the top of the reach in cooler by the warming cabinet in need of cleaning due to a thick dust debris.

Observed the intake and exhaust air ducts in both restrooms with a thick dust debris

Observed a light underneath the ventilation hood system without a protective shield. All lights in the kitchen must be shatterproof.

Observed no certified food safety manager (CFSM) currently employed for the establishment. PIC will need to register for someone to become certified within the next 30 days.

Observed the can opener in the kitchen with a thick accumulation of old food debris. Please clean the can opener after each use.

Observed the blower (vents) in the 1st walk in cooler (outside) in need of cleaning due to a build-up.

Observed the hand sink in the kitchen and the unisex restroom in need of sealing due to both being loosely fitted around the wall.

Observed shelves inside of the warmer cabinet in need of cleaning due to old food accumulation.

Observed both garbage dumpsters on the outside improperly stored. According to the Food Code, garbage and refuse containers, dumpsters, and compactor systems located outside shall be stored on or above a smooth surface made of, or constructed of nonabsorbent material such as of at least 4" thick sealed concrete.

Observed underneath the sinks, equipment, food storage shelves, and clean dishes shelves with excessive build-up. The floors in both walk in cooler needs a deep cleaning as well. Also, observed the walls in need of cleaning by the ventilation hood system (yellow-brown stain). Please clean regularly.

Observed ceiling tile in the kitchen/prep area in need of cleaning and/or replaced due to a brown-yellow color on them. Also, observed the back door in need of resealing due to loosely fitted rubber at the bottom. This will allow pest entry.

Observed the ventilation hood system in the kitchen in need of a deep cleaning due to a heavy build-up.

Observed some of the HVAC vents in the kitchen/prep area in need of cleaning due to dust debris.

17A.Observed loosely fitted hand sink attached to wall in need of caulking .

17C. Observed missing cove base in restrooms and caulking needed around floor base of toilets.