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

3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Repeat Corrected During Inspection Observed the french fries being bagged with no gloves. PIC asked the employee to glove up. Improper bare-hand contact with RTE foods.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed the chlorine bucket reading greater than 400 ppm. PIC had the employee dump and restock the bucket with the correct level. Chlorine sanitizing solution at incorrect temperature and/or concentration.

3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection Observed multiple single use items stored to allow for contamination. PIC flipped all items over to prevent contamination. [52] Improper storage of single-service and single-use articles.

3717-1-04.1(U) / Condenser unit - separation.
Observed some build up of frost on both of the reach in coolers.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed the fan guard on the front cold holding unit and the walk in cooler with some dust build up. Nonfood-contact surfaces not easily cleanable.

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed the front creamer machine needing repair or replaced.

3717-1-06.4(F) / Drying mops.
Corrected During Inspection Observed 2 mops being dried improperly. PIC corrected and flipped both mops on site. Mops dried improperly.


Inspection Information


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

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 31-October-2019


Comments
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
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.