3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Please have the Person-in-Charge take additional food safety training that will limit critical violations in future inspections.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed fries to be at 119F on the hot holding line.
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. The fries were disposed of and new product was provided.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed pizza prep station cold holding to not be turned on, resulting in pepperoni being at 60F and cheese at 50F. After the initial products were disposed of, the employees proceeded to put more product out without the cold holding unit being at temperature.
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. The intial food products were all disposed of. After the second wave of food products were put into the prep station, the PIC was instructed to pull all of the food products back to the walk-in cooler.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed pepperoni to be at 51F and cheese at 49F at the Gluten Free Pizza prep cooler due to the equipment not being used appropriately.
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. PIC stated that the products had only been out for one hour. The products were pulled to a cold holding unit at the time of inspection.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed cut tomatoes out on the serving line to be at 45F due to inadequate ice in the cold holding unit.
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. Adequate ice was provided in the cold holding unit during the inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. The PIC stated that items are not labelled but that shift managers tell each other when product needs to be disposed of.
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. During the inspection a label was provided that stated that the day that products should be disposed of. Please begin to label individual trays with a consume-by date that does not exceed the date of preparation/opening plus 6 days.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Quaternary ammonium concentration at the time of inspection was 50-100ppm when it should be between 150-400ppm as per manufacturer label.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. PIC called to have service by EcoLab. Please have the dispensing unit adjusted so that it provides 150-400 ppm of quat sanitizer.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests. Observed flies landing on cheese at the pizza prep cooler, partially due to the lid of the unit not being on.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. The PIC stated that pest control would be contacted. The lid to the unit was put back on. Please have a lciensed pest control operator treat for the fly issue.