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

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed containers used to hold utensils next to ice machine not maintained clean.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed exterior surfaces and lid for the ice machine not maintained clean.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and other debris for the following surfaces: 1) gaskets/door handles for refrigeration units throughout the facility. 2) Exterior lid of the ice machine. 3) Crescor warming units throughout the facility. 4) floor mats in the walk-in freezer. 5) Shelving throughout the facility.

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary items on premises. Observed deli slicer, multiple crescor hot holding cabinets and other equipment that is no longer used in the facility (specifically in the warewashing room).

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 29-October-2021

Comments
Investigate ice build that is beginning to appear in the walk-in freezer. Ensure products are not being stored under dripping condensation lines. Floors that are no longer smooth and easily cleanable shall be repaired. Observed large cracks in the walk-in freezer. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored.

Comments

Investigate ice build that is beginning to appear in the walk-in freezer. Ensure products are not being stored under dripping condensation lines.
Floors that are no longer smooth and easily cleanable shall be repaired. Observed large cracks in the walk-in freezer.
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.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
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.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
I - P - Employee Health: The operation had an employee health policy on file.
X - P - Chemical: Toxic materials are properly identified and stored.