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

3717-1-02.4(C)(13) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations at time of inspection (date marking and disposition). Education was provided to the kitchen staff to improve food safety procedures.

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. Multiple items in the preparation cold holding units were not date marked (hot dogs, gyro, ham, lettuce, and chicken). Education was provided to the kitchen staff to eliminate date marking violations going forward.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. A container of ham in the walk in cold holding unit had a discard date of 2/11. The PIC voluntarily discarded the ham at time of inspection.

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the kitchen handwashing sink.

3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. The ice cream scoop was stored in stagnant water at the bar.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (chip warmer, cooking equipment, cold holding equipment, storage racks and shelves).

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

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items in the basement. The PIC stated that the deli slicer is no longer used by the FSO.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 15-February-2019

Comments
A re-inspection will take place on 2/19/19 to confirm that violations have been corrected. Ensure that the kitchen staff is following proper cooling procedures for soup and similar products. Food must be cooled as quickly as possible by using approved methods (ice, uncovered containers, shallow pans, chill sticks, etc.). Food must be cooled to 70 degrees F within 2 hours and to 41 degrees F within 4 hours. * 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 operation had an employee health policy on file. 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: 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. 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

Comments

A re-inspection will take place on 2/19/19 to confirm that violations have been corrected.

Ensure that the kitchen staff is following proper cooling procedures for soup and similar products. Food must be cooled as quickly as possible by using approved methods (ice, uncovered containers, shallow pans, chill sticks, etc.). Food must be cooled to 70 degrees F within 2 hours and to 41 degrees F within 4 hours.

* 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 operation had an employee health policy on file.
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: 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.
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.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
X - P - Chemical: Toxic materials are properly identified and stored.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.