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.

3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods.OBSERVED AN EMPLOYEE HANDLE CAKE WITH THEIR BARE HANDS. TO PREVENT CONTAMINATION BY HANDS, FOOD EMPLOYEES SHALL NOT USE THEIR BARE HANDS TO HANDLE READY TO EAT FOODS. (BAKERY AREA)

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -BLADE OF THE CAN OPENER (HOT FOODS AREA) -ON THE BAND SAW ( MEAT/SEAFOOD AREA) -ON THE INTERIOR OF THE CHEESE GRATER (DELI AREA) TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature.OBSERVED MIXED VEGETABLES HELD AT 110*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED TCS FOODS (HAM,CHICKEN BREAST, TURKEY BREAST, LIVERWURST) HELD PAST THE DISCARD DATE. 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.