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

3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed exterior of cabinets in poor condition. Observed peeling paint on exterior surfaces throughout the kitchen.

3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable in the kitchen.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean. Observed empty box on the floor under the oven.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 16-April-2024

Comments
The violations documented are to 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Food employee 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. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.

Comments

The violations documented are to 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.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Food employee 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.
I - P - Employee Health: The operation had an employee health policy on file.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.