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

3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Observed shredded lettuce, cut onions and slice cheeses on the serving line without a time of expiration. PIC stated they put them out an hour ago and put an expiration time on them. Improper use of time as a public health control (4 hours).

3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection Observed the ice scoop store with the handle inside the ice at the front. Talked to PIC and employee about keeping the handle above the ice. In-use utensils improperly stored.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed excess ice build up in the 2 door freezer by the microwaves and the 1 door freezer above the fryers. Also observed condensation on the ceiling of the walk in freezer. Equipment components are not intact, tight or properly adjusted.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build up and debris in the gaskets and inside the 2 door freezer by the fryers in the kitchen and inside the ice cream cooler at the front. Also observed build up and debris on the floor of the walk in freezer. Non-food contact surfaces of equipment are unclean.

3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed dust build up on the vent cover above the clean dishes rack. Ventilation system not maintained.


Inspection Information


[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 14-October-2020


Comments
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.
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 - TCS Food: Observed improper use of time as a public health control for up to four hours. Observed no expiration time on food items in the kitchen. PIC put a time limit on the food items.