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. OBSERVED CRITICAL VIOLATIONS AT THE TIME OF THE INSPECTION. IN ORDER TO PREVENT CRITICAL VIOLATIONS, THE PIC MUST MAINTAIN MANAGERIAL CONTROL OVER THE FACILITY AT ALL TIMES.
Correct By: 13-Oct-2022
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. OBSERVED OLD FOOD DEBRIS ON THE BACKSIDE OF THE SLICER IN THE SANDWICH ROOM AND ON THE BANDSAW IN THE PRODUCTION ROOM. IN ORDER TO PREVENT CONTAMINATION, ALL FOOD CONTACT SURFACES MUST BE KEPT CLEAN AT ALL TIMES.
Correct By: 13-Oct-2022
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. OBSERVED THE SANITIZER WATER AT THE THREE COMPARTMENT SINK WAS 100PPM OF QUAT. IN ORDER TO EFFECTIVELY SANITIZE DISHWARE AND UTENSILS, THE QUAT SANITIZER MUST BE 200-400PPM. THE FOOD EMPLOYEE REMADE THE SANITIZER WATER TO THE CORRECT CONCENTRATION.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. OBSERVED ICE MACHINE WALLS AND GRATE WERE SOILED. IN ORDER TO PREVENT CONTAMINATION, THE ICE MACHINE SHOULD BE CLEANED AND SANITIZED ON A ROUTINE BASIS TO BE KEPT CLEAN TO SIGHT AND TOUCH.
Correct By: 13-Oct-2022
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 BAKED CHICKEN IN THE WARMER HOLDING AT 110 DEGREES F. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL HOT HELD FOOD SHOULD BE HELD AT 135 DEGREES F OR ABOVE. CHICKEN WAS PLACED IN THE OVEN TO REHEAT.

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 GARLIC MIX WITH NO DATE PREPARED ON SATURDAY AND STEAK PREPARED THE DAY BEFORE WITH NO DATEMARK. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL PREPARED FOOD ITEMS THAT ARE READY TO EAT MUST BE DATEMARKED WITH THE DAY OF PREPARATION AND DISCARDED WITHIN 7 DAYS. PIC INSTRUCTED TO DATE ITEMS.

3717-1-07.1(D) / Poisonous or toxic material containers.
Critical Corrected During Inspection Container previously used to store poisonous or toxic materials in contact with food. OBSERVED WINDEX BOTTLE THAT WAS STORING WATER WAS USED FOR FOOD PRODUCTION. IN ORDER TO PREVENT CONTAMINATION, ABSOLUTELY NO TOXIC CHEMICAL BOTTLES MAY BE REUSED FOR FOOD PRODUCTION. BOTTLE WAS THROWN AWAY AT THE TIME OF THE INSPECTION.