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[?] A summary of the violations found during the inspection are listed below.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The handles and surfaces of equipment were only being cleaned every other day, and had accumulated food residues from use. There were also old stickers and sticker residue on the outsides of cleaned plastic hotel pans. To eliminate possible sources of contamination, clean these and all nonfood-contact surfaces of equipment to remove any accumulated dirt, grease, stickers, or food residues.

3717-1-06.4(F) / Drying mops.
Mops dried improperly. Mop left to dry on the ground by the warewashing machine. To lower the possibility of mold growth in the mop head, ensure that the mop is always hung up to dry after use.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 03-October-2022


Comments
Facility is risk level IV due to using time as a public health control for cold items for up to 4 hours on the prep line. There are written procedures for using time as a public health control for tomatoes, lettuce, and all cold items.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves.
VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.