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

3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed cheddar cheese sitting in an ice bath to be holding at 65F. Please ensure that TCS ready-to-eat foods are held at the proper temperatures; 41F and below of cold TCS foods and 135F and above for hot TCS foods. Cheese was thrown out by employee. Corrected during inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed inconsistent and lack of date marking throughout the facility. Please ensure that when a bag is opened and/or a food item is prepared that the proper date is placed on this item indicating the day or preparation and the day of expiration. Please ensure that these food items do not remain held in the facility for longer than 7 days. Proper date-marking will limit the growth of harmful organisms that can cause foodborne illness. All food items found past date were thrown out by the management at time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 16-Jan-2018

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed food that was stored in coolers and freezers (i.e. bacon, bacon bits, frozen burger patties) that were not protected from contamination. These bags were left open and exposed. Please ensure that food items are stored properly so that they are not exposed to splash, dust, or other sources of contamination while in storage.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed outdoor refuse containers to both have only one properly fit lid. The other lid was broken and not fully covering the receptable. Please ensure that outdoor receptacles have properly fitting lids to prevent the attraction of pests.
Receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 08-January-2018

Observed proper handwashing and glove use at time of inspection. Observed test strips and thermometers. Level II food safety certificate obtained - good.