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

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed employee using hand sink as a dump sink. Discussed hand sink usage with employee.

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.

3717-1-04.1(Y) / Temperature measuring devices.
Cold holding equipment thermometer was missing, located incorrectly, or not easily readable for the reach-in refrigeration unit.

3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed rolls of paper towels at three-compartment sink removed from original packaging and not protected or exposed to splash and dust.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice-build up in the walk-in freezer.

3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged flooring in the walk-in refrigeration unit.

901:3-4-16(C) / Level one Certification in Food Protection
RFE does not comply with Level One Certification requirements.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 12-May-2022

Comments
Observed wiping clothes at the air drying area at three-compartment sink. Ensure equipment and utensil are not being cloth dried. All shelving throughout the FSO shall be made movable or the last shelf shall be installed 6 inches off the floor. This shall be provided on all storage shelves to allow for all floors to be easily cleaned and pest monitoring easier. Recommend adding an additional sneeze guard at the front service line to protect the beverage side of the service line. KCHD requires the guard to be at least 60 inches from floor to top of guard or installed with a tilt or shelf. The food needs to be protected from customer contamination. 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. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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

Observed wiping clothes at the air drying area at three-compartment sink. Ensure equipment and utensil are not being cloth dried.
All shelving throughout the FSO shall be made movable or the last shelf shall be installed 6 inches off the floor. This shall be provided on all storage shelves to allow for all floors to be easily cleaned and pest monitoring easier.
Recommend adding an additional sneeze guard at the front service line to protect the beverage side of the service line. KCHD requires the guard to be at least 60 inches from floor to top of guard or installed with a tilt or shelf. The food needs to be protected from customer contamination.

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.
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.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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.