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

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over RTE foods in preparation cold holding unit. The PIC was able to move the items once the violation was identified.

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 (lettuce, tomatoes, hot dogs). Education was provided to improve date marking procedures.

3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink in the men's restroom.

3717-1-06.2(E) / Handwashing signage.
Handwashing sign in men's restroom not posted.

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink in the men's restroom.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (oils, spices, sauces, dressings, etc.).

3717-1-03.2(G) / Washing fruits and vegetables.
Raw lettuce not washed.

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

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

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The exhaust hood is not clean. The walls near the cooking equipment are not clean. The floors are not clean in hard to reach areas under equipment.

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items stored in the basement (old equipment).


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 18-July-2022


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 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.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
X - P - Chemical: Toxic materials are properly identified and stored.