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

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Multiple TCS foods (taco meat, cheese, beans, mac n cheese, etc.) were held at 66 degrees F in the reach in cold holding unit. The equipment was accidentally unplugged last night during a cleaning session. The PIC immediately discarded the TCS food once the violation was identified and the equipment was plugged back into the electrical outlet allowing the temperature to return to 41 degrees F before additional storage.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Ground beef with a discard date of 8/7 was stored in the preparation cold holding unit. The PIC immediately discarded the item once the violation was identified.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Multiple chemical spray bottles were not labeled. The PIC immediately began labeling once the violation was identified.

3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw vegetables not washed properly before cutting (potatoes).

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, chip warmer, storage racks and shelving).

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Exhaust hoods are not clean. Floors are not clean in the hard to reach areas under equipment.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 09-August-2021


Comments
* The following comments relate to the Critical Control Point Inspection (Item 35). 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.
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.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.
VII - P - Protection from Contamination: Observed raw animal foods separated by type 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.