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.
Observed critical violations at the time of inspection. To exercise managerial control over the food service operation, the person in charge (PIC) shall comply with the code by having no critical violations during the current inspection. At the time of the inspection, the sanitarian instructed the PIC regarding the corrective actions needed to ensure no critical violations occur on subsequent inspections.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean.
Observed working dressing bottles washed and placed on the clean rack in the main kitchen are still dirty. To minimize potential cross-contamination of food with bacteria that can lead to foodborne illness, equipment food-contact surfaces and utensils such as working washed bottles must be clean to sight and touch. At the time of the inspection, the PIC collected the working bottles to clean and sanitize them.
Correct By: 25-Dec-2023
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required.
OBSERVED COOKED BAKED BEANS WITH A DISCARD DATE OF 12/18/23 AND TACO MEAT WITH AN EXPIRATION DATE OF 12/19/23 FOOD ITEMS WERE PAST THE 7 DAY MARK AND NOT DISCARDED LOCATED IN THE WALK IN COOLER. TO PREVENT THE GROWTH OF PATHOGENS COOKED FOODS SHOULD BE DATE MARKED AND DISCARDED ON THE REQUIRED DATE NO LONGER THEN 7 DAYS. PERSON IN CHARGE TOSS AWAY THE FOOD
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items.
OBSERVED BOXES OF FRIES STORED DIRECTLY ON THE FLOOR IN THE WALK IN FREEZER
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's RESTROOM.
OBSERVED A TRASH CAN WITH NO LID ON IT IN THE EMPLOYEE BATHROOM
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-December-2023
| Comments |
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| IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED PERSON IN CHARGE UNABLE TO EXPLAIN THE FOOD THERMOMETER CALIBRATION METHODS CORRECTLY. PERSON IN CHARGE STATED SHE USES THE ICE AND WATER METHOD AND WAITS UNTIL THE THERMOMETER READS 60-70 DEGREES F.TO PREVENT A FOOD OUTBREAK FOOD THERMOMETERS SHOULD BE CALIBRATED OFTEN WITH THE CORRECT METHOD IF USING ICE AND WATER THE THERMOMETER SHOULD READ 32 DEGREES F AND IF YOU USE THE BOILING METHOD IT SHOULD REACH 212 DEGREES F, INSPECTOR GAVE A HAND OUT TO PERSON IN CHARGE TO KEEP AND USE III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied OBSERVED ALL HAND SINK PROPERLY SUPPLIED WITH THAT IS REQUIRED SUCH AS TOWELS, SOAP, HAND WASHING SIGNS , A NEAR BY TRASH CAN AND WATER REACHING 100 DEGREE F |