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

3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Observed missing thermometer in the walk in cooler at the time of inspection. PIC placed a thermometer in there. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed multiple torn gaskets throughout the facility at the time of inspection. Equipment components are not intact, tight or properly adjusted.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed a build up of debris on multiple gaskets throughout the facility at the time of inspection. Non-food contact surface(s) not cleaned at the required frequency.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Corrected During Inspection Observed bacon and tator tots on the floor in the kitchen area at the time of inspection. PIC picked up both items and through them in the trash. Facility not maintained clean.

3717-1-06.4(F) / Drying mops.
Corrected During Inspection Observed two mops stored on the ground outside of bucket at the time of inspection. PIC placed mops on hangers to dry properly. Mops dried improperly.

3717-1-06.1(G) / Walls and ceilings - attachments.
Observed an accumulation of dust on multiple vent covers throughout the kitchen area at the time of inspection. Attachments to the wall and/or ceiling were not easily cleanable.


Inspection Information


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

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 23-July-2021


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.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.