3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. VIOLATIONS DURING THE CURRENT INSPECTION. TO EXERCISE ACTIVE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PIC SHALL COMPLY WITH THE CODE BY HAVING NO THE PERSON IN CHARGE DID NOT COMPLY WITH THE CODE BY HAVING CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. OBSERVED PLASTIC CONTAINER LIDS AND CONTAINER OF CUT LEAFY GREENS STORED INSIDE HANDWASHING SINK IN (SECOND) KITCHEN PREP AREA. TO PREVENT THE SPREAD OF BACTERIA, HANDWASHING SINK SHALL BE MAINTAINED SO THAT IT WILL BE ACCESSIBLE OF ALL TIMES. HANDWASHING SINK SHALL NOT BE USED FOR PURPOSES OTHER THAN HANDWASHING.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. OBSERVED BAGS OF FOOD CONTAINERS INSIDE HANDWASHING SINK IN RESTAURANT PREP KITCHEN AREA. TO PREVENT THE SPREAD OF BACTERIA, HANDWASHING SINK SHALL BE MAINTAINED SO THAT IT WILL BE ACCESSIBLE OF ALL TIMES. HANDWASHING SINK SHALL NOT BE USED FOR PURPOSES OTHER THAN HANDWASHING.

3717-1-03.1(L) / Package integrity - specifications for receiving
Critical Corrected During Inspection Food package(s) received in poor condition. OBSERVED SIX NUMBER TEN CANNED FOODS WERE DAMAGED. TO PREVENT THE GROWTH OF BACTERIA, PRODUCTS THAT ARE DAMAGED, MUST BE PLACED IN A DESIGNATED AREA, SEGREGATED FROM FOODS, EQUIPMENT, AND UTENSILS. PIC HAD SEPARATED THE NUMBER TEN CANNED GOODS.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON TWO CUTTING KNIVES AND (KNIVES STORED) MAGNETIC KNIFE HOLDER IN KITCHEN PREP COOKING AREA. TO PREVENT THE GROWTH OF BACTERIA THAT CAN LEAD TO AN FOODBORNE ILLNESS, SHALL BE CLEAN TO SIGHT AND TOUCH. INSTRUCTED THE PIC TO WASH, CLEAN, AND SANITIZE CUTTING KNIVES AND KNIFE HOLDER..

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Manual wash solution not being maintained at 110˚ F or above. OBSERVED HOT WATER FROM THE THREE - COMPARTMENT SINK MAINTAINED AT THE IMPROPER TEMPERATURE OF EIGHTY - TWO DEGREES FAHRENHEIT IN (SECOND) PREP KITCHEN AREA. TO PREVENT THE GROWTH OF BACTERIA, ALL MANUAL WAREWASHING EQUIPMENT SHALL BE MAINTAINED AT NOT LESS THAN ONE - HUNDRED TEN DEGREES FAHRENHEIT. INSTRUCTED THE PIC TO CORRECT THIS ISSUE.