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

3717-1-06.4(K) / Controlling pests.
Critical Observed rodent droppings inside the shelving under the service window, behind the reach-in refrigeration unit, inside the cabinet next to the grease interceptor on the bottom shelf, and in the back dry storage room near the door at the time of inspection. PIC droppiong will be cleaned and maintenance is working on sealing entry points into the building.
Correct By: 29-Oct-2019

3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.

3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. The back exit door used to take trash to the outside receptacle was observed with gaps along and under the door.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of dust, dirt, food residue, and other debris on the following non-food contact surfaces: 1. interior of milk refrigeration unit (liquid and odor). 2. fan in the main prep area. 3. hood system above oven.

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: 28-October-2019

Comments
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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.

Comments

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.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.