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

3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Plastic hotel pans were stacked and stored while still wet. To reduce the possibility of mold or pathogen growth, ensure that the dishes are adequately air dried prior to being stacked and stored.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 11-February-2022


Comments
Facility is risk level IV due to time as a public health control practices.
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 - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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.