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

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 not properly discarded when required. Observed opened gallon of milk without a date mark in the refrigerator behind the bar and falafel in the walk-in past date mark. Ensure feta cheese is being date marked when opened from the orginal packaging. PIC volunatarily discarded products.

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted. Observed plates, glassware at the server station not protected. Discussed monitoring area and warewashing glassware prior to use.

3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed discolored surfaces on the prep table refrigeration/freezer units.

3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed single-use containers being reused for other products within the facility (feta cheese, sauce, etc.)

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 26-January-2023

Comments
Employee belongs shall be kept in designated location away from the operation's items. Recommend providing an area for employee drinks. Ensure ice scoop and container\holders are being warewashed at the end of the day. Continue to have documentation that new hires are signing the facility's employee health reporting agreement (sick policy). Sauces/dressings that are housemade shall be datemarked and held cold under 41 degrees F unless documentation is provided stating the product is shelf stable. 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. 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.

Comments

Employee belongs shall be kept in designated location away from the operation's items. Recommend providing an area for employee drinks.
Ensure ice scoop and container\holders are being warewashed at the end of the day.
Continue to have documentation that new hires are signing the facility's employee health reporting agreement (sick policy).
Sauces/dressings that are housemade shall be datemarked and held cold under 41 degrees F unless documentation is provided stating the product is shelf stable.

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.
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.