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[?] 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 (storage, date marking, hand washing, etc.). Provide additional training to kitchen staff to reduce food safety violations.

3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. Signed employee sick policy was not available for review at time of inspection. Make sure every employee signs the approved sick policy and make available for review.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required. The PIC entered the building and began preparing the kitchen without washing hands at time of inspection. Provide training to all staff regarding proper hand washing.

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing (washing utensils in rear sink). Train all staff to ensure only handwashing is done in the hand washing sinks.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over ready to eat foods. Raw eggs shall be stored under ready to eat foods.

3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. The deli slicer was dirty at time of inspection. The deli slicer shall be completely broken down and properly ware washed every 4 hours that it is used.

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 foods were without date marks at time of inspection (tomatoes, potatoes, spinach, mozzarella cheese, pork, soup, shrimp, wings, and tenderloin). Provide proper date marking for all RTE, TCS foods.

3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Repeat Improper packaging of food using reduced oxygen packaging without a variance. The FSO is using ROP for chicken wings and beef tenderloin without a HACCP plan and/or variance. Discontinue the use of ROP until proper approval has been granted by the health department.

3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection.

3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried (beverage containers).

3717-1-05.4(B) / Outdoor storage surface.
Repeat Outdoor refuse storage surface not properly constructed and sloped to drain.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 25-October-2018


Comments
Correct all critical violations before the scheduled re-inspection.
A re-inspection will be conducted on 11/1/18 to confirm that all critical violations have been corrected.

* 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.

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 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.
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.
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.