3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector provided food safety literature to the PIC, explicitly underscoring information to be shared with the staff, as well as outlining ways to prevent critical violations during future inspections.
Correct By: 25-Feb-2022
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature.( OBSERVED HOT WATER SANITIZATION FOR DISH MACHINE AT 150.9 DEGREES AT TIME OF INSPECTION. IMMEDIATELY PROVIDE THE NECESSARY ADJUSTMENTS IN REGARDS TO THE HOT WATER SANITIZATION TO OBTAIN A TEMP. OF 180 DEGREES FAHRENHEIT IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PIC PLACE ORDER WITH MAINTENANCE TO PROVIDE ADJUSTMENTS AT TIME OF INSPECTION.
Correct By: 25-Feb-2022
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
( OBSERVED THE IMPROPER CONSUMER ADVISORY NOTED ON MENU IN REGARDS TO RAW OR UNDERCOOKED ITEMS OFFER ON MENU AT TIME OF INSPECTION. IMMEDIATELY PROVIDE THE NECESSARY ADJUSTMENTS TO MENU IN FOR THE CONSUMER ADVISORY. DISCLOSURE SHALL INCLUDE IDENTIFICATION OF THE ANIMAL-DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THAT THE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR INGREDIENTS, MAINTAIN AT ALL TIMES) PIC PLACED ORDER TO REVISE MENUS AT TIME OF INSPECTION.
Correct By: 25-Feb-2022
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.
Correct By: 04-Mar-2022
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink(s).( OBSERVED MISSING HAND TOWELS LOCATED AT HAND SINK NEAR OFFICE)
Correct By: 04-Mar-2022
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.( OBSERVED WIPING CLOTHS SITTING IN PREP. AREA USED TO WIPE SPILLS FROM FOOD AND NON-FOOD CONTACT NOT STORED IN CHEMICAL SANITIZER AT TIME OF INSPECTION)
Correct By: 04-Mar-2022
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored.( OBSERVED IN-USE UTENSIL STORED IN WATER NOT AT 135 DEGREES FAHRENHEIT AT TIME OF INSPECTION. WATER TEMPERATURE WAS AT 96 DEGREES FAHRENHEIT) PIC PROVIDED CORRECTIONS AT TIME OF INSPECTION.
Correct By: 04-Mar-2022
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.( OBSERVED BADLY SCRATCH AND SCORED CUTTING BOARDS USED IN THE OPERATION)
Correct By: 04-Mar-2022
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. ( OBSERVED EXPIRED TEST KIT QUATERNARY SANITIZER) PIC PLACED ORDER FOR NEW KIT AT TIME OF INSPECTION.
Correct By: 04-Mar-2022
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-February-2022
| Comments |
|---|
| 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. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.( OBSERVED HOT WATER SANITIZATION OF THE DISH MACHINE NOT AT THE CORRECT TEMP. AT TIME OF INSPECTION. OPERATION SHALL PROVIDE THE ADJUSTMENTS AND MONITOR HOT WATER TEMP. OF DISH MACHINE TO ENSURE THE PROPER SANITIZING OF UTENSIL AND EQUIPMENT TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION. PIC PLACED ORDER FOR ADJUSTMENT AT TIME OF INSPECTIONS) III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s).( OPERATION SHALL ENSURE ALL HAND SINKS ARE SUPPLIED CORRECTLY IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) |