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

3717-1-04.1(Y) / Temperature measuring devices.
Observed thermometer missing for the reach-in cold holding unit at the front service counter.

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Observed clean plates and bowls not stored in a self-draining position and covered or inverted throughout the facility.

3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed clean equipment on shelving rack exposed to splash from the handwashing sink in the back preparation area.

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed disposable containers above the bread warming equipment and above the salad prep cold holding unit exposed and removed from the original packaging.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the following equipment with an accumulation of food residue and other debris: 1) interior of microwaves. 2) door seals for reach-in cold holding/freezer next to grill. 3) cooking equipment on grill line. 4) ice cream lid and area in back prep area. 5) prep cold holding unit. 6) mixer equipment in back prep area.

3717-1-05(I) / Pressure.
Water under pressure is not available to plumbing fixture for the front handwashing sink. Observed handsink with low pressure at front hand sink.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. A sewer-like odor was found originating from the floor drain in the women's restroom.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 14-February-2019

Comments
The license holder shall submit plans prior to renovating walk-in cold holding unit or any other extensive alteration. Opened raw products in the walk-in freezer shall stored properly based on minimum cooking temperature. Ensure employees are time marking the time instead of temperature held foods on the cook line for 4 hours and not 5 hours. 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. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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

The license holder shall submit plans prior to renovating walk-in cold holding unit or any other extensive alteration.
Opened raw products in the walk-in freezer shall stored properly based on minimum cooking temperature.
Ensure employees are time marking the time instead of temperature held foods on the cook line for 4 hours and not 5 hours.

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.
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
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.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
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.