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

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed multiple containers of food without lids in the reach-in freezer/refrigeration units.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue or debris on nonfood contacts surfaces of the refrigeration and freezer units which include exterior surfaces, door handles, doors, gaskets, and lids throughout the facility.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed bucket collecting water under the plumbing in the corener of the dry storage room.

3717-1-06.1(A) / Floors, walls, and ceilings.
Observed the floors and walls in the server area not smooth and easily cleanable. Observed multiple holes in the wall and flooring appeared very diffcult to clean under equipment.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 12-February-2024

Comments
Ensure ice scoops and holders are being cleaned and sanitized every 24 hours. The white bin shall only be used to transport ice. Continue to limit the amount of time TCS food is being left out for preparation. Ensure tcs products are cooled quickly after being left out for prep. All TCS foods that are left out for ease of cooking shall be implemented in the 4-hour tilt procedure. 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. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. X - P - Chemical: Toxic materials are properly identified and stored.

Comments

Ensure ice scoops and holders are being cleaned and sanitized every 24 hours. The white bin shall only be used to transport ice.
Continue to limit the amount of time TCS food is being left out for preparation. Ensure tcs products are cooled quickly after being left out for prep.
All TCS foods that are left out for ease of cooking shall be implemented in the 4-hour tilt procedure.

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.
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: Food employee was observed reheating foods for hot holding to 165°F within two hours.
X - P - Chemical: Toxic materials are properly identified and stored.