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

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink near the food prep sink. PIC restocked the paper towel dispenser.

3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Food not protected from contamination. Observed a pair of scissors laying on top a slice of bacon that was cooling on racks on the prep table. Employee discarded bacon and placed bacon in a covered container.

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed paper towels and toilet paper removed from the original packaging stored on the shelving by the grease storage tank.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed build up of food residue and debris on the egg cooking equipment, plastic wrap dispensor, and warming units above the prep lines.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 22-June-2021

Comments
The operation added a new station (hand breaded chicken) to the prep line. Observed no issues in regards to new station and layout. Cold holding batter station equipment: (NSF approved) H&K international, model - 52976 Please provide documentation on spicy glaze if not being cold held under 41 degrees F (box states "keep refrigerated". Ensure no jewelry and hair coverings are being worn when preparing foods. 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. 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. 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.

Comments

The operation added a new station (hand breaded chicken) to the prep line.
Observed no issues in regards to new station and layout. Cold holding batter station equipment: (NSF approved) H&K international, model - 52976
Please provide documentation on spicy glaze if not being cold held under 41 degrees F (box states "keep refrigerated".
Ensure no jewelry and hair coverings are being worn when preparing foods.
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.
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.
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.