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

3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours) for the housemade spicy sauce. If sauce is not being held cold in a refrigeration unit a procedure shall be developed to hold the TCS product for no more than 4 hours and then must be discarded if any product remains. Discussed having the product assessed by a lab to determine wether refrigeration is required or to extend the 4 hour limit. PIC stated they will store the sauce in the refrigeration unit when not in use.

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink. PIC resupplied the paper towel dispenser.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Observed unmarked sauce containers on the prep table at the time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and other debis on the handles, doors, and gaskets of the tall reach-in refrigeration unit.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed the floors in the shared walk-in freezer not maintained cleaned and the floor mats at the prep table with an accumulation food debris at the time of inspection.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 27-January-2020

Comments
Observed small reach-in refrigeration not currently in use. Ensure unit is capable of holding TCS food below 41 degrees F before using. 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 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. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. 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.

Comments

Observed small reach-in refrigeration not currently in use. Ensure unit is capable of holding TCS food below 41 degrees F before using.
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 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.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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.