3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.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.
3717-1-03.4(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 THE THE ALFREDO SOAUCE IN REAH IN WAS NOT DATE MARKED.TO PREVENT PATHOGEN GROWTH THAT CAN CAUSE FOODBORNE ILLNESS, REFRIGERATED, READY-TO-EAT TCS FOOD PREPARED AND HELD IN A FOOD SERVICE OPERATION FOR MORE THAN TWENTY FOUR HOURS, SUCH AS ALFREDO SAUCE, SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT OR BELOW FOR A MAXIMUM OF SEVEN DAYS, AND MARKED TO INDICATE WHEN SEVEN DAYS HAS PASSED, COUNTING THE INITIAL DAY OF PREPARATION AS DAY ONE. PIC SEE WAS ALLOWED TO DATE FOOD BASED ON APPEARANCE AND PREP COOK CONFIRMING DATE OF PREP.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.OBSERVED FRIUT FLIES AROUND THE GREASE TRAP.TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS WITH PATHOGENS CARRIED BY FLYING INSECTS, THE INCIDENCE OF INSECTS AND OTHER PESTS SHALL BE CONTROLLED TO MINIMIZE THEIR PRESENCE ON THE PREMISES BY MEANS SUCH AS ELIMINATING HARBORAGE CONDITIONS AND USING METHODS OF PEST CONTROL SUCH AS TRAPPING DEVICES.
CORRECT BY 12/.26/22
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.OBSERVED BOWLS NOT BEING INVERTED WHILE ON DRYING RACK
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean.OBSERVED THE SHELVING UNDERNEATH COUNTER TOPS ARE LITTERED WITH DIRT, AND DEBRIS
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired.OBSERVED GREASE TRAP WAS CLOGGED UP
3717-1-06.4(F) / Drying mops.
Mops dried improperly.OBSERVED THE MOP WHEN NOT IN USE WAS NOT HANGING TO AIR DRY
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean.OBSERVED WALL BEHIND THE FRYERS AND CEILING VENTS ARE DIRTY
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-December-2022
| Comments |
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| VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.OBSERVED THE THE ALFREDO SOAUCE IN REAH IN WAS NOT DATE MARKED.TO PREVENT PATHOGEN GROWTH THAT CAN CAUSE FOODBORNE ILLNESS, REFRIGERATED, READY-TO-EAT TCS FOOD PREPARED AND HELD IN A FOOD SERVICE OPERATION FOR MORE THAN TWENTY FOUR HOURS, SUCH AS ALFREDO SAUCE, SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT OR BELOW FOR A MAXIMUM OF SEVEN DAYS, AND MARKED TO INDICATE WHEN SEVEN DAYS HAS PASSED, COUNTING THE INITIAL DAY OF PREPARATION AS DAY ONE. PIC SEE WAS ALLOWED TO DATE FOOD BASED ON APPEARANCE AND PREP COOK CONFIRMING DATE OF PREP. |