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

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed products in the walk-in past date marks. Ensure date marks are being checked at the end of the day or in the morning. PIC voluntarily discarded products.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice build up in the walk-in freezer. Ensure products are being stored covered and shall not be stored under leaking condensation lines. .

3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed door handles, doors, and gaskets for the glass reach-in refrigeration and prep refrigeration unit not maintained clean.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 13-February-2023

Comments
Ensure all handwashing signs are properly supplied during operation (handwashing sign, soap, paper towels, trash can, etc.). Foods stored in the walk-in shall be stored protected/covered. Damaged lids shall be replaced. Recommend removing the consumer advisory that is on the menu. No items on the menu are indicated they can be undercooked. Based on the population that is served no uncooked animal products may be served. 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. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee washing hands 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

Comments

Ensure all handwashing signs are properly supplied during operation (handwashing sign, soap, paper towels, trash can, etc.).
Foods stored in the walk-in shall be stored protected/covered. Damaged lids shall be replaced.
Recommend removing the consumer advisory that is on the menu.
No items on the menu are indicated they can be undercooked. Based on the population that is served no uncooked animal products may be served.

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.
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Observed food employee washing hands 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.
IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.