Number of critical violations:	1
Number of non-critical violations:	5

3717-1-06.2(C) No towels or drying device at the handwashing sink located near the fryers.

3717-1-03.4(G) Corrected During Inspection Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (chicken, taco meat, gyro meat, tomatoes, lettuce, eggs, etc.). The PIC voluntarily discarded the items once the violation was identified.

3717-1-03.2(G) Repeat Raw fruit and/or vegetables not washed or washed improperly. Staff was cutting potatoes for french fries without properly washing the produce.

3717-1-04.8(E)(1) Single use food containers were stored on the floor of the basement dry storage room.

3717-1-04.5(A)(3) Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (microwave, cold holding equipment, chip warmer, racks and shelving).

3717-1-06.4(B) Floors throughout the facility not maintained clean in the hard to reach areas under equipment.

Comments

Proper COVID19 protocols were discussed with the PIC (cleaning, handwashing, social distancing, masks, etc.). * 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. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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: Observed food employee washing hands when required. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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.