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 OPERATION SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

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 FOOD EMPLOYEE NOT WASH THEIR HANDS BETWEEN HANDLING SOILED AND CLEAN FOOD EQUIPMENT IN THE DISHWASHING AREA. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS IN BETWEEN TASKS.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW ANIMAL PRODUCTS (CHICKEN,BEEF) WERE STORED ADJACENT TO THE LETTUCE ON THE PREP LINE. TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, RAW ANIMAL PRODUCTS SHALL BE STORED AWAY FROM READY TO EAT FOODS.

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 THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES IN HOT HOLDING: -GROUND BEEF:117*F -SPICY CHICKEN:122*F -BEANS:129*F -QUESO: 124*F 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.

3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Corrected During Inspection Improper use of a poisonous or toxic substance.OBSERVED THE CHLORINE SANITIZING SOLUTION ABOVE THE MAXIMUM (200 PPM) REQUIREMENTS FOR CONCENTRATION IN THE THREE COMPARTMENT SINK. TO PREVENT A CHEMICAL HAZARD, CHLORINE SANITIZING SOLUTION SHALL NOT EXCEED THE MAXIMUM REQUIREMENTS FOR CONCENTRATION.