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. The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation.
Correct By: 10-Nov-2023
3717-1-03.1(A)(3) / Sources - packaged food labeling
Critical Packaged food not properly labeled. ( OBSERVED EDISON PREPACKAGE PIZZA LOCATED IN THE REACH-IN DISPLAY COOLER OF RETAIL AREA WITHOUT THE PROPER LABELING INFORMATION SUCH AS LIST OF INGREDIENTS. PACKAGED FOOD SHALL BE LABELED AS SPECIFIED IN LAW IN ORDER TO PREVENT A POSSIBLE FOOD BORNE ILLNESS, MAINTAIN AT ALL TIMES) DELI MANAGER REMOVE ITEM FROM RETAIL SALE UNTIL COMPLIANCE IS MET.
Correct By: 10-Nov-2023
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. ( OBSERVED THE HOT WATER AT THE DISH MACHINE FOR SANITIZATION NOT AT THE CORRECT TEMPERATURE.IN A MECHANICAL OPERATION, THE TEMP. OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE MORE THAT ONE HUNDRED NINETY-FOUR DEGREES FAHRENHEIT, OR LESS IN ORDER TO ENSURE THE PROPER SANITIZING OF EQUIPMENT IN THE OPERATION)
Correct By: 10-Nov-2023
3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Equipment and utensils contacting TCS food not cleaned every four hours. ( OBSERVED MISSING DOCUMENTATION TO DETERMINE THE CLEANING FREQUENCY FOR THE REFRIGERATED MEAT PREP. ROOM AT TIME OF INSPECTION. THE REFRIGERATION MEAT PREP. ROOM WAS AT 48 DEGREES. UTENSILS AND EQUIPMENT ARE USED TO PREPARE FOOD IN A REFRIGERATED ROOM OR AREA THAT IS MAINTAINED AT ONE OF THE TEMPERATURES IN THE FOLLOWING CHART AND: THE UTENSILS AND EQUIPMENT ARE CLEANED AT THE FREQUENCY IN THE FOLLOWING CHART THAT CORRESPONDS TO THE TEMP: >45 DEGREES FAHRENHEIT-50 DEGREES FAHRENHEIT SHALL BE 16 HOURS AND THE CLEANING FREQUENCY BASED ON THE AMBIENT TEMP. OF THE REFRIGERATED ROOM OR AREA IS DOCUMENTED IN THE RETAIL FOOD ESTABLISHMENT, MAINTAIN AT ALL TIMES )
Correct By: 10-Nov-2023
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. ( OBSERVED IMPROPER COOLING OF CUT WATERMELON LOCATED IN THE DISPLAY COOLER OF THE RETAIL AREA. MANAGER STATED WATERMELON WAS PREPARED AND NOT PROPERLY COOLED BEFORE PLACING IN THE RETAIL DISPLAY AREA.THE CUT WATERMELON WAS AT 50 DEGREES FAHRENHEIT. TCS FOOD IS TO BE COOLED WITHIN FOUR HOURS TO FORTY-ONE DEGREES FAHRENHEIT OR LESS IF PREPARED FROM INGREDIENTS AT AMBIENT TEMPERATURE IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS, MAINTAIN AT ALL TIMES)
Correct By: 10-Nov-2023