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

3717-1-03.2(N)(1) / Gloves - use limitation
Critical Single-use gloves used improperly. Oven mitts were used by employees with single use on. Gloves were not removed when changing tasks to preparing ready to eat foods at the time of inspection.

3717-1-06.4(K) / Controlling pests.
Critical Mouse droppings in the cabinets under the serving window.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Three-compartment sink with direct connection was being used to wash fruits and vegetables.

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

3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility not labeled. Packaged vegatables and fruit in containers displayed on serving line shall contain the common name of the product.

3717-1-06.1(M) / Outer openings - protected.
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.

3717-1-04.2(C) / Drainboards.
Insufficient storage space provided for soiled and clean items. Dirty utensils were being stacked on the air drying rack. Recommend air drying on the shelving above the 3-compartment sink.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 09-October-2018

Comments
Recommend limiting the amount of personnel entering the kitchen. Ensure all employees are properly washing hands before starting work. Observed no risk level 4 activities at the time of inspection. The violations documented shall be corrected and will be checked during the follow-up inspection.
I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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.

Comments

Recommend limiting the amount of personnel entering the kitchen. Ensure all employees are properly washing hands before starting work.
Observed no risk level 4 activities at the time of inspection.
The violations documented shall be corrected and will be checked during the follow-up inspection.

I - P - Employee Health: The operation had an employee health policy on file.
I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
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.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.
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.