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

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 exposed paper towels, sandwich wraps, etc. on shelving racks.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and debris on warming equipment above prep lines, on interior cold holding units throughout (bottom shelves, gaskets, door handles, doors).

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors near the main handwashing sink/prep sink and underneath equipment on the cook line not maintained clean.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 16-January-2024


Comments
The violations documented are to be corrected and will be checked during the 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.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.