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

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed paint peeling on service window and trim. Observed multiple cabinets with peeling paint and in poor condition

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors and floor mats in the prep area not maintained clean.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles at the prep surfaces where employee was using a knife. Observed multiple light bulbs above the surfaces not working.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 16-March-2023

Comments
During prep, limit the amount of time TCS food is being left out on the counters. The violation 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. 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. I - P - Employee Health: The operation had an employee health policy on file.

Comments

During prep, limit the amount of time TCS food is being left out on the counters.
The violation 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.
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.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
I - P - Employee Health: The operation had an employee health policy on file.