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

3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink near fryer.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (sauce, dressing, spice, oil, etc.).

3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Beverage containers were stacked together wet without air drying.

3717-1-04.8(E)(1) / Single-service and single-use articles - storage
To-go containers were stored on the floor near the ice machine.

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

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Exhaust hoods are not clean. Floors are not clean in the hard to reach areas under equipment.

3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple light bulbs not working in the kitchen. There are multiple damaged ceiling tiles in the kitchen and restroom. There is damaged caulk along the ware washing equipment.

3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Repeat Light intensity less than twenty foot candles at restroom hand washing sinks.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in kitchen preparation areas.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 16-August-2021


Comments
* 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.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
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.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
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.