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

3717-1-05.1(J) / Backflow prevention device - when required.
Critical No air gap or approved backflow prevention device on the plumbing system. Vegetables are being washed in the three-compartment sink that does not contain an air gap on the drain line. Produce shall be received pre washed from Stanton Middle School.

3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floor and wall junctures throughout the main prep room and floors near the grease interceptor not maintained clean.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 20-October-2020


Comments
Discussed COVID-19 protocols (face coverings, social distancing, cleaning and disinfecting, sick policy, etc.) during the inspection.
The violations documented shall be corrected and will be checked during next standard inspection.
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.
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.