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. Finally, the Inspector provided food safety literature to the PIC, explicitly underscoring information to be shared with the staff, as well as outlining ways to prevent critical violations during future inspections.
Correct By: 10-Feb-2022
3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters.
Correct By: 10-Feb-2022
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health.: An Employee Health Policy is not provided for the food service operation. Food employees are not informed in a verifiable manner of their responsibility to report to the person in charge (PIC) information about their health as it relates to communicable disease and diseases that are transmissible through food. To prevent the spread of disease, the PIC must ensure that employees are aware of reporting requirements for COVID-19 symptoms, major symptoms of concern such as diarrhea and jaundice and the thirteen reportable diseases. The Inspector provided an updated health policy which includes COVID-19 symptoms to the PIC. The PIC secured signatures of employees on shift with a commitment to provide policy copies for all back-of-house (BOH) employees.
Correct By: 10-Feb-2022
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed PIC did not wash her hands after handling raw salmon then changing task located in the food prep.area. To prevent contamination of food, equipment, utensils and single-service and single-use items employees shall wash their hands prior to changing task in order to prevent a possible foodborne illness in the operation. The Inspector educated the food employee on when to wash hands.
Correct By: 10-Feb-2022
3717-1-02.2 (D) / Hands and arms: where to wash
Critical Corrected During Inspection Food employee(s) not washing hands in approved handwashing sink or automatic handwashing facility. Observed PIC washing their hand in the 3 compartment sink. To prevent contamination from dirty hands, employees shall wash their hands in a designated hand sink or approved automatic hand washing facility and may not clean their hands in the 3 compartment sink for cleaning and sanitizing equipment. PIC was instructed to wash their hands in the correct sink at time of inspection.
Correct By: 10-Feb-2022
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration.
Correct By: 10-Feb-2022
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Unapproved chemical sanitizer used on food contact surfaces.
Correct By: 10-Feb-2022
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled.
Correct By: 10-Feb-2022