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

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED DIRTY WIPING CLOTH ON TOP OF IN USE KNIFE. TO PREVENT CROSS CONTAMINATION ALL FOOD CONTACTS SURFACES MUST BE CLEANED AND SANITIZED BEFORE AND AFTER USE , ONCE IT BECOMES CONTAMINATED OR EVERY FOURS FOR IN USE EQUIPMENT CORRECTIVE ACTION THE KNIFE WAS CLEAN AND SANITIZED DURING INSPECTION

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED THE FOLLOWING ITEMS TO BE PASS THE SEVEN DAY EXPIRATION DATE FOR DATE MAKING. 3(1) 3 CONTAINERS OF HOUSE MADE SPICY MAYO (2) 2 CONTAINER OF HOUSE MADE BALSAMIC VINGARETTE DRESSING (3) 2 CONTAINER OF HOUSE MADE BAR B QUE SAUCE.. IN ORDER TO PREVENT A FOOD BORNE ILNESS DUE TO BACTERIAL GROWTH ALL TSC FOODS HELD COLD MUST BE DISCARDED AFTER 7 DAYS FROM PREP. CORRECTIVE ACTION. PIC DISCARDED FOOD ITEMS

3717-1-03.4(L) / Contents of a HACCP Plan
Critical Repeat Incomplete HACCP plan.OBSERVED HAACP PLANS FOR SOUS VIDE PROCESSES WERE NOT PROVIDED. HACCP PLANS MUST BE PROVIDED FOR EACH SOUS VIDE ITEM TO SAFELY MONITOR THE SOUS VIDE COOKING, COOLING, AND STORAGE PROCESSES AT THIS OPERATION. CORRECTIVE ACTION: DISCONTUE SOUS VIDE PROCESS UNTIL HAACP PLAN IS PROVIDED

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s).OBSERVED BOTH BATHROOM FOR EMPLOYEES DID NOT HAVE HAND WASHING SIGNS

3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.OBSERVED WIPING CLOTHS NOT BEING STORED IN SANITIZING SOLUTION WHEN NOT IN USE

3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.OBSERVED TEST KIT OF SANITIZERS WAS NOT PROVIDED

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired.OBSERVED LEAKING PIPES UNDERNEATH THREE COMPARTMENT SINK AND HAND SINK

3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.OBSERVED MISSING CEILING TILES THROUGHOUT BASEMENT FOOD PREP AREA


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 09-December-2021




Comments
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III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required.Observed house made dressings and sauces were pass the expiration date.. To control the growth of pathogens, refrigerated, ready to eat TCS foods held for more than twenty-four hours shall be clearly date marked at the time of preparation and consumed on the premises, sold or discarded within seven days. The day of preparation shall be counted as day one. The PIC voluntarily discarded the food items.
VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.Observed a in use knife resting underneath dirty wiping cloths. . To prevent growth of potential foodborne illness causing pathogens, food contact surfaces must be washed, rinsed, sanitized, and air dried every 4 hours while in use, and stored clean. Inspector instructed PIC to wash, rinse, sanitize, and air dry the knife before use.