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

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. Observed container of dirty knives in the back prep area. PIC stated some of the knives are no longer used. Equipment and utensils that are no longer used shall be removed from the facility.

3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed back door with gaps along the top of the door. Door was able to be blown open by the wind, appears to have no latch.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces throughout the facility (shelving, equipment, prep sink area, three-compartment sink area not cleaned at the required frequency to prevent build up of dirt and debris.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors thoughout the facility not maintained clean. Any damaged flooring shall be replaced to allow for easy cleaning. Boxes shall be off the floor to allow for easy cleaning.

3717-1-06.4(A) / Repairing.
Repeat Corrected During Inspection Physical facilities not maintained in good repair. Damaged flooring in front of the walk-ins. Damaged covebase under the three-compartment sink.

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. Observed multiple uneccesary items such as building tools, car equipment, etc. that shall be seperated and stored away from the operation.

3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Repeat Light intensity less than ten foot candles in required areas. Observed no permanent lighting working in the walk-in refrigeration unit. Observed lamp supplying light to the equipment.


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 24-January-2023


Comments
Ensure items that state "keep refrigerated" are being held cold under 41 degrees F. Provide documentation if the product is for quality and not for food safety.
Continue to work on removing items that are no longer used in the facility or items that are not used for daily maintenance of the facility.
A food thermometer shall be readily available.

The violations documented shall be corrected and will be checked during next standard inspection.