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

3717-1-03.2(N)(1) / Gloves - use limitation
Critical Single-use gloves used improperly. Oven mitts were used by employees with single-use gloves on, gloves were not removed when changing tasks to preparing ready-to-eat foods.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Two-compartment sink with direct connection was being used to wash fruits and vegetables.

3717-1-05.1(L) / Handwashing sinks - location and placement.
Handwashing sink not conveniently located near the serving line and cooking equipment.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 18-October-2018


Comments
Observed no risk level 4 activities at the time of inspection.
The violations documented shall be corrected and will be checked during the follow-up inspection.
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.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
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.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.