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

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (lettuce, tomatoes, chicken, beef, gravy, eggs, etc.). Education was provided to the staff to improve date marking procedures.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled on chemical spray bottles.

3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink in basement.

3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw potatoes not washed properly before being cut into french fries.

3717-1-04.4(B) / Cutting surfaces.
Cutting boards cannot be effectively cleaned and sanitized due to excessive scoring.

3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations (dish machine thermometer).

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, storage racks and shelving).

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 24-March-2022

Comments
* 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. I - P - Employee Health: The operation had an employee health policy on file. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

Comments

* 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.

I - P - Employee Health: The operation had an employee health policy on file.
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.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
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.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.