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

3717-1-02.4(A)(1) / PIC: Assignment of Responsibility
Critical No person in charge present in food facility during inspection. Facility has no one certified in Food Proetection. To prevent a foodborne illness facility shall have someone on staff certified in food protection. FACILITY WILL NEED TO only serve prepackaged food in not in compliance within 30 days. CORRECTED: Manager Chris McBride is certified as of 8/20/19
Correct By: 01-Sep-2019

3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have an employee with level two certification in food protection. OBSERVED: No person in charge present in food facility during inspection. Facility has no one certified in Food Proetection. To prevent a foodborne illness facility shall have someone on staff certified in food protection. FACILITY WILL NEED TO only serve prepackaged food in not in compliance within 30 days. CORRECTED: Manager Chris McBride is certified as of 8/20/19
Correct By: 01-Sep-2019


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard/Process Review

Inspection Date: 01-August-2019


Comments
Reviewed with Chris McBride
Food Process Reviewed: cold holding
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.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
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.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves.
I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.