3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency. OBSERVED A FOOD EMPLOYEE NOT SANITIZE THE UTENSILS AFTER CLEANING. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE SANITIZED BEFORE USE AND AFTER CLEANING.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED THE FOLLOWING FOOD ITEMS IMPROPERLY COOLING IN THE PREP COOLER: -CHICKEN NOODLE SOUP:90*F -COOKED MUSHROOMS:78*F TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE RAPIDLY COOLED FROM 135-70 DEGREES F: WITHIN 2 HOURS, AND FROM 70-41 DEGREES F: WITHIN 4 HOURS.

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 not properly date marked.OBSERVED TCS FOODS NOT DATE MARKED THROUGHOUT THE FACILITY. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.