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

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. PIC was given a sick policy and implemented immediately.

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink near the food prep sink.

3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed soiled wiping clothes being left out on the prep surfaces.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed door handles, doors, and gaskets for the glass reach-in refrigeration and prep refrigeration unit not maintained clean.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Ceiling around the vents not maintained clean. Observed dust and debris around the ceiling vents.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 09-October-2023

Comments
Ensure all handwashing signs are properly supplied during operation (handwashing sign, soap, paper towels, trash can, etc.). Foods stored in the walk-in shall be stored protected/covered. Damaged lids shall be replaced. Discolored/severely scratched cutting boards/surfaces shall be repaired or replaced if they can no longer be properly cleaned. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

Comments

Ensure all handwashing signs are properly supplied during operation (handwashing sign, soap, paper towels, trash can, etc.).
Foods stored in the walk-in shall be stored protected/covered. Damaged lids shall be replaced.
Discolored/severely scratched cutting boards/surfaces shall be repaired or replaced if they can no longer be properly cleaned.

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.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
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.
IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.