3717-1-02.4(B)(1) Critical PIC unable to demonstrate knowledge by having no critical violations.

3717-1-02.4(C)(15) Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.

3717-1-02.4(C)(17) No written procedures for responding to vomiting or diarrheal events.

3717-1-02.3(A) Employee eating, drinking, or using tobacco in non-designated area.

3717-1-03.2(C) Critical Repeat Food not properly protected from contamination by separation, packaging, and segregation. **Observed raw chicken and eggs above RTE foods in walk in cooler.

3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are unclean. **Observed build up on soda dispensers, ice machine and fans in walk in cooler, food prep counters.

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked.

3717-1-08.4 Critical Repeat White rice improperly acidified to render it non-TCS, or without a HACCP plan.

3717-1-02.3(C) Food employee(s) not wearing a hair restraint.

3717-1-03.2(M) Repeat Improper use and/or maintenance of wiping cloths.

3717-1-03.2(K) Repeat In-use utensils improperly stored.

3717-1-04.1(KK) Equipment not approved by a recognized testing agency. **Observed non-commerical grade equipment in facility (blenders, microwaves etc).

3717-1-06.4(B) Facility not maintained clean.

Comments
LL Discussed COVID-19 guidelines such as social distancing, facial coverings and sanitizing commonly touched surfaces. Discussed cooking and cleaning procedures.
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. II - Good Hygienic Practices: Observed employee eating, drinking, or using tobacco in non-designated area. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.