[?] 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 Refrigerated, ready-to-eat, TCS foods not properly date marked (ham, turkey, lettuce, tomatoes, eggs, salsa). Education was provided to improve date marking procedures.

3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Unapproved employee drink containers in food preparation area.

3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Scoops are stored with "handle" in contact of food.

3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Cups stored on floor near bar.

3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles. Sour cream containers are re-used as food storage containers.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (freezers, cold holding equipment, cooking equipment, storage racks and shelving).

3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple light bulbs not working. There are multiple areas with damaged flooring, coved base, walls, and ceilings.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The exhaust hoods are not clean. The walls near the cooking equipment are not clean. The fans, lights, and HVAC equipment are not clean. The floors are not clean in hard to reach areas.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 23-November-2021

Comments
Reheating - Reheat products as quickly as possible. Foods must reach 165 degrees F within two hours. Recommend using the stove top. Cooling - Cool products as quickly as possible. Foods must reach 70 degrees F with two hours and 41 degrees F within 4 hours. Approved methods include: shallow pans, uncovered, ice as ingredient, ice bath, chill stick, etc. * The following comments relate to the Critical Control Point Inspection (Item 35). 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

Comments

Reheating - Reheat products as quickly as possible. Foods must reach 165 degrees F within two hours. Recommend using the stove top.
Cooling - Cool products as quickly as possible. Foods must reach 70 degrees F with two hours and 41 degrees F within 4 hours. Approved methods include: shallow pans, uncovered, ice as ingredient, ice bath, chill stick, etc.

* The following comments relate to the Critical Control Point Inspection (Item 35). 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.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
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: Observed food employee washing hands when required.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.