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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 Repeat Corrected During Inspection Observed the lettuce and tomatos on one of the make table lines to be improperly time stamped. PIC corrected the time during the inspection as the items had just been brought out. Improper use of time as a public health control (4 hours).

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the condensor on the ice machine soiled with dust. Non-food contact surfaces of equipment are unclean.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed the microwave soiled with some build up and debris. Non-food contact surfaces of equipment are unclean.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the lang oven with heavy build up on the bottom. Spoke to the PIC about cleaning the item. Non-food contact surfaces of equipment are unclean.

3717-1-05.4(O) / Using drain plugs.
Observed a broken drain plug on the dumspter. No drain plugs in waste receptacle.

3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed the lids on the dumpster bent and not tight fitting. Outdoor refuse containers without tight fitting lids, doors, or covers.


Inspection Information


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

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 31-October-2019


Comments
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
VI - TCS Food: Observed improper use of time as a public health control for up to four hours.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
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.