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

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed two packages of deli meat on the shelving above the three-compartment sink. PIC discarded the product and stated they were accidentally left out from last night. Products that need thawed out shall be thawed probably as discussed.

3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.

3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed no self-closing and self-latching back door used for receiving foods and taking out trash.

3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.

3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloth at the grill area. Observed cloth being used to clean food residue off gloves to continue to work. Gloves shall be changed without handwashing as often as needed if continuing with the same task.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed non-commercial containers being used throughout the facility (rubbermaid, tupperware, etc.) Documentation stating containers are NSF or equivilent is needed for some containers. Continue to work on replacing containers.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The prep refrigeration unit is in poor condition (damaged surfaces, gaskets, shelving, lids, etc.) and is difficult to clean. The unit was holding TCS foods below 41 degrees F at the time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed gaskets for the prep refrigeration unit, oil mixture containers under the finish table, shelving units in the walk-ins with accumulatiuon of food residue and debris.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained. Observed sewer-like odor in the back storage room near the water heater and prep sink floor drain. Floor drain appeared to have grease built up around the drain line.

3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights in both walk-in units.

3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained. Observed grease dripping from the hood system above the flattop and fryers. Observed a build up of grease on the stainless steel filters.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 04-December-2020


Comments
Cooling and reheating the cheese sauce in bulk is an activity that would require a level 4 license. Recommend keeping product in the warming unit until product is empty (leaving it on at all times). If the warming unit is going to be turned off after hours, then the cheese sauce shall not be reheated for hot holding. It may be heated for individual orders while remaining at a risk level 3 license.
Continue to work on the list from the owner's letter from the facility review.
TCS products (opened lettuce, thawed chicken, deli meats, sliced tomatoes, etc. shall be date marked unless used within 24 hours.
Employee items shall be kept separate from the operations products.
Continue to repair walls and surfaces that are no longer smooth and easily cleanable.

Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection
The violations documented shall be corrected and will be checked during next standard inspection.