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

3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection Improper washing of hands and arms. Observed a food employee turn off the faucet with their bare hands after washing their hands.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed a waitress come back to the kitchen with soiled dishes and then took fresh plates of food to a table without washing their hands.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection There was a mop bucket in front of the handsink by the hot water heater.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over celery in the walkin refrigerator.

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. The tea nozzle is soiled. The shield inside the ice machine in the basement is soiled. The can opener tip is soiled.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. The Black beans and corn were 45F, salsa 44F and the hard boiled eggs unshelled at 48F in the salad station sandwich block. The turkey was 48F and the canned peaches were 50F on the salad bar. Items were discarded.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Pesto aioli was dated 1/8, spicy aioli 1/22, sweet onion aioli 1/9, lime aioli was 1/9, these are considered a TCS food and require a date mark that is 6 days or less. There was a container of pasta that was date marked and over 24 hours old.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. There is no air gap on the prep sink drain provide a 1" air gap on the drain line.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Working bottle containers are not labeled.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. Bus pan of fries was stored on the floor of the walkin refrigerator.

3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Using owls to scoop out flour and panko. The bowl is not designed as a scoop allows for possible contamination. Discontinue use.

3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. The ice scoop at the waitress station had the handle stored in the ice. Empty, wash, rinse, sanitize the ice bin.

3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. The bar cutting board has deep cuts and discolored. Remove from service.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The can opener holder is soiled. The door sides and around the door are soiled on the true refrigerator.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walkin refrigerator door side and inside was soiled. There was dust buildup on the fan grates inside the walkin refrigerator. There is mold growing on the walls in the walkin refrigerator.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. Along the cookline the light level was 25 foot candles and by the dishwasher it was 30 foot candles. It must be 50 foot candles.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 06-February-2019

VI - TCS Food: TCS foods were not being held at the proper temperature.
III - Preventing Contamination by Hands: Food employee(s) are not using proper procedure when washing hands and arms.
VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required.