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

3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Food employees wearing bracelet on arms or hands during food preparation.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and other debris in the interior of the prep, dessert, and drive thru reach-in cold holding units.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors under and around equipment at the prepartion line and drive-thru window, and at the floor drain by the mop sink were not maintained clean.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 13-August-2019


Comments
Ensure single-use items in the back storage room are protected at all times.
Multiple refrigeration units were observed with excessive condensation and was recommended to be serviced.
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.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
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.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.