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

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Damaged countertops and unfunished wood surfaces from removing ice bins at the ends of the service counter.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed sewer odor from the three-compartment sink. The grease trap appears to need to be cleaned.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 28-November-2023

Comments
Any extensive alterations shall go through facility review prior to construction. 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

Comments

Any extensive alterations shall go through facility review prior to construction.
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.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.