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

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. Multiple employees failed to sign the employee sick policy on file.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The soda machine drain is not properly installed to allow for an air gap.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (hot holding cabinets).

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 29-October-2020

Comments
Very knowledgeable PIC. * 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. 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: Hand washing facilities are properly supplied. 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. 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.

Comments

Very knowledgeable PIC.

* 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.

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: Hand washing facilities are properly supplied.
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.
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.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.