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

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat Employees are not informed in a verifiable manner of their responsibility to report information about their health.

3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed window open with no screening.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged door seals/gaskets for the tall reach-in refrigeration unit. Door seals, door handles, doors shall be cleaned as often as needed to be clean to sight and touch.

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/block of ice in the 2-door freezer.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 10-February-2023

Comments
Ensure air drying mat is being maintained clean. Equipment that is no longer in the facility shall be removed. Ensure employees are following the color coded cleaning and sanitizer buckets or buckets shall be labeled. 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. 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. 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. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

Comments

Ensure air drying mat is being maintained clean.
Equipment that is no longer in the facility shall be removed.
Ensure employees are following the color coded cleaning and sanitizer buckets or buckets shall be labeled.
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.
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.
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.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.