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

3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the FSO without signed employee reporting agreements at time of inspection.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (chicken, gyro meat, lettuce, etc.).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed sausage with a discard date of November 4 at time of inspection.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.

3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths at time of inspection. Wet wiping cloths are stored throughout the preparation area outside of sanitizer buckets.
To limit the growth of harmful organisms: (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment in use at time of inspection (microwaves, cooler, freezers).
To prevent health hazards, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(C) / Drainboards.
Repeat Not enough space was provided for holding all soiled or clean utensils in the warewashing area. Observed the ware washing station without adequate space to properly air dry equipment/utensils at time of inspection.
To promote proper ware washing and sir drying, recommend installing a drying rack. Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed damaged door seals on the food preparation coolers at time of inspection.
To prevent health hazards, repair the door seals. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Observed multiple cutting boards that were severely scored at time of inspection.
To prevent contamination, repair/replace the cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Repeat Observed the use of a chemical sanitizer that is not approved for use on food contact surfaces at time of inspection (unapproved bleach).
To prevent health hazards, chemical sanitizers, including sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 10-November-2016