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

3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat Observed the person in charge was unable to retain the label for multiple bagged food products located in the reach-in freezers at the time of inspection. Per discussion with PIC, labels will be kept upon the next delivery.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall retain labels for foods. Provide a label for the unidentified bags of frozen products.

3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths. Multiple soiled wiping clothes were found being left out on counters at the time of inspection.
To prevent health hazards, (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes. Discontinue storing soiled clothes on counters.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed sauce containers, single use containers, and tupperware used for storing food that was not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Discontinue using unapproved containers for food products.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed non-food contact surfaces of multiple equipment that were dirty at the time of inspection. The following surfaces were dirty: (1) equipment on the fryer line. (2) scale under microwaves (3) reach in pizza dough cold holding unit. (4) exterior of pizza dough containers (cracking) (5) shelving units in walk-in.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. The surfaces listed above shall be cleaned and maintained.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on multiple areas of the facility at the time of inspection. The following areas were dirty: (1) shelving above service sink/warewashing area. (2) floors and walls behind fryer/cook line. (3) floors underneath center prep table. (4) floors underneath the food prep cold holding unit. (5) floors underneath the bar hand sink. (6) all other heard to reach areas.
To preventhealth hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed above shall be cleaned and maintained.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 13-March-2018

The following violation(s) have been corrected since the last inspection.
3717-1-03.2(G)/Washing fruits and vegetables. Observed the facility using or serving raw fruit and or vegetables without properly washing them at the time of inspection. Facility was using unapproved chemical to wash fruits and vegetables. To prevent health hazards, raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. If chemicals are to be used to wash fruits and vegetables it must be approved and designed for washing fruits and vegetables.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (deli meat, hot dogs, gyro meat, sliced tomatoes, homemade sauces) held refrigerated for more than 24 hours that were not properly date marked at the time of inspection. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed equipment food-contact surfaces (pizza cutter, cutting boards, sauce containers/buckets) that were dirty at the time of inspection. To prevent contamination, equipment food-contact surfaces shall be clean to sight and touch. The equipment listed in the obeservation shall be cleaned and maintained. When in use sauce buckets shall be warewashed at least every 4 hours.
3717-1-05.1(S)(2)/Plumbing system - maintained in good repair. Observed a sewer-like odor in the small room with the reach-in freezer at the time of inspection. To prevent health hazards, the plumbing system shall be properly maintained. Investigate odor and make any necessary repairs.
3717-1-05.4(P)/Maintaining refuse areas and enclosures. Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Loose litter was found throughout the property. To prevent attracting pests, storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. Clean and maintain the outdoor areas. Loose litter shall be removed and stored in waste recpetacles.