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

3717-1-03.4(I)(1) / Time as a public health control - written procedures
Repeat No written procedures for time as a public health control. Per discussion with employees, TCS foods are being held cold on ice and shall have a 4 hour hold procedure developed and implemented. Discussed keeping product in prep refrigeration unit and pulling product as needed.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. Observed container of food not covered in the walk-in. Ensure there is overhead protection on items that are cooling and when they have fully cooled they are stored properly.

3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed multiple stained discolored/stained cutting boards. Damaged cutting boards shall not be used.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed odor in the area between the ice machine and dish machine. Ensure floor drains are being maintained.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 05-December-2023

Comments
Continue to have documentation that new hires are signing the facility's employee health reporting agreement (sick policy). Sauces/dressings (nashville hot, etc.) that are housemade shall be datemarked and held cold under 41 degrees F unless documentation is provided stating the product is shelf stable. Ensure handwashing sinks are only being used for hand washing. (server hand sink appears stained). The violations documented are to 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.

Comments

Continue to have documentation that new hires are signing the facility's employee health reporting agreement (sick policy).
Sauces/dressings (nashville hot, etc.) that are housemade shall be datemarked and held cold under 41 degrees F unless documentation is provided stating the product is shelf stable.
Ensure handwashing sinks are only being used for hand washing. (server hand sink appears stained).

The violations documented are to 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.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.