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

3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed gap along bottom of the back exit door near the warewashing area (bottom of the door was very drafty allowing alot of cold air in the facility).

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted. Observed plates, glassware at the server station not protected. Discussed monitoring area and warewashing glassware prior to use.

3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed discolored surfaces on the prep table refrigeration and freezer units.

3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed unapproved container holding candied bacon and other ingredients at the bar.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 25-February-2022

Comments
Employee belongs shall be kept in designated location away from the operation's items. Ensure ice scoop and container\holders are being warewashed at the end of the day. Surfaces shall be cleaned before sanitizing. Ensure color coded buckets are being used properly. Continue to have documentation that new hires are signing the facility's employee health reporting agreement (sick policy). Documentation that the water filter for the ice machine shall be available for review. 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. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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

Employee belongs shall be kept in designated location away from the operation's items.
Ensure ice scoop and container\holders are being warewashed at the end of the day.
Surfaces shall be cleaned before sanitizing. Ensure color coded buckets are being used properly.
Continue to have documentation that new hires are signing the facility's employee health reporting agreement (sick policy).
Documentation that the water filter for the ice machine shall be available for review.

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.
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.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
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.