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[?] 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 container of blue cheese in the walk-in past 7 days of opening. Ensure container of milks that are not used within the day are being date marked for 7 days. PIC discarded the product.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed slow drain for the hand sink at the back of the kitchen.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 06-February-2020


Comments
Ensure ceiling air vents are cleaned as often as needed to maintain them clean.
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.
IX - P - Highly Susceptible Populations: Unopened food packages are not re-served.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked.
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.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.