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

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The ice machine drain did not have a proper air gap above the floor drain. The PIC was able to make a temporary repair to correct the violation at time of inspection.

3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection An employee drink was stored without a lid in the kitchen.

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

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 15-March-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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. 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. 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.

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.

II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
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.
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.
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.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.