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

3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Observed bowls of fruit on the bar exposed to customers. Per discussion these fruits have been washed and are used for bar drinks. Observed zested lemons being stored in the lemon box that contains lemons that have not been washed yet. Ensure the zested lemons are being rewashed before use (recommend changing this practice).

3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed soiled wiping clothes being left out on prep surfaces.

3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed ice cream scoop being stored in container with room temperature water. PIC states this is changed out more frequently than every 4 hours. Discussed proper usage of storing in-use utensils with PIC.

3717-1-04.4(B) / Cutting surfaces.
Observed stained cutting surfaces at the prep area in the back of the kitchen.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Repeat Observed fats/oils,grease(fog) like odor near the dish machine and also the prep sink in the main kitchen. Ensure grease traps are being serviced frequently and floor drains are being maintained.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 20-February-2024

Comments
Employee health reporting agreement (sick policy) shall include all employees in the facility. Sauces/dressings that are housemade shall be datemarked and held cold under 41 degrees F unless documentation is provided stating the product is shelf stable. Ensure handwashing sinks are only being used for hand washing. (server hand sink appears stained). Ensure surfaces that are exposed to splash are non-absorbent, durable, smooth, and easily cleanable (such as shelving near handsinks). 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. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.

Comments

Employee health reporting agreement (sick policy) shall include all employees in the facility.
Sauces/dressings that are housemade shall be datemarked and held cold under 41 degrees F unless documentation is provided stating the product is shelf stable.
Ensure handwashing sinks are only being used for hand washing. (server hand sink appears stained).
Ensure surfaces that are exposed to splash are non-absorbent, durable, smooth, and easily cleanable (such as shelving near handsinks).

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.
I - P - Employee Health: The operation had an employee health policy on file.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
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.
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.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.