3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection SANITARIAN OBSERVED PERSON IN CHARGE (PIC) DID NOT COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING CURRENT INSPECTIONS. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, IT IS MANDATORY THAT THE PERSON IN CHARGE (PIC) COMPLY WITH THE CODE BY HAVING NO 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 SANITARIAN OBSERVED HAND SINK WAS NOT EASILY ACCESSIBLE. TO ENCOURAGE FREQUENT WASHING OF HANDS, A HAND SINK MUST NOT BE BLOCKED FROM EASY ACCESS TO IT. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO REMOVE ALL OF THE ITEMS WHICH IMPEDE ACCESS TO THE HAND SINK.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection SANITARIAN OBSERVED AN ACCUMULATIONS OF ENCRUSTED FOOD DEBRIS ON THE CONTACT SURFACE OF THE HEAVY DUTY CAN OPENER. TO PREVENT CONTAMINATION OF FOOD, IT IS MANDATORY THAT CONTACT SURFACES AND UTENSILS BE CLEAN TO SIGHT AND TOUCH. THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CLEAN THE CAN OPENER.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical Corrected During Inspection SANITARIAN OBSERVED DURING CALIBRATION THE BI-METALLIC PROBE THERMOMETER (BMPT) WAS TWENTY-EIGHT DEGREES FAHRENHEIT. TO ENSURE ALL FAHRENHEIT ONLY FOOD THERMOMETERS ARE READ ACCURATELY, BMPT MUST BE CALIBRATED TO WITHIN TWO DEGREES PLUS OR MINUS THIRTY-TWO DEGREES FAHRENHEIT FOR ICE POINT METHOD OR TWO HUNDRED AND TWELVE DEGREES FAHRENHEIT FOR BOILING POINT METHOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO RECALIBRATE THE BMPT.
3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical SANITARIAN OBSERVED WASH SOLUTION IN THREE COMPARTMENT SINK WAS ONLY NINETY-FIVE DEGREES FAHRENHEIT. TO DESTROY BACTERIA ON UTENSILS, POTS, PANS, ETC., IT IS MANDATORY THAT THE TEMPERATURE OF THE WASH SOLUTION BE MAINTAINED AT NO LESS THAN ONE HUNDRED AND TEN DEGREES FAHRENHEIT. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO EMPTY THE SINK OR INCREASE THE WASH SOLUTION TO ONE HUNDRED AND TEN DEGREES FAHRENHEIT OR MORE.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint (SANITARIAN OBSERVED THERE WAS A FOOD PRODUCTION EMPLOYEE THAT WAS NOT WEARING A HAIRNET).
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning (SANITARIAN OBSERVED THE THREE COMPARTMENT SINK, THE UTILITY SINK, AND THE HAND WASHING SINK NEED TO BE PROPERLY SEALED TO THE WALL).
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used (SANITARIAN OBSERVED CHEMICAL TEST STRIPS WERE NOT BEING USED).
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available (SANITARIAN OBSERVED THERE WERE ONLY EXPIRED TEST STRIPS PRESENT).
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean (SANITARIAN OBSERVED THE STOVE TOP NEEDED TO BE CLEANED).
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom (SANITARIAN OBSERVED THERE WAS NO COVERED CONTAINER IN THE EMPLOYEE BATHROOM).
3701-21-25(K) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection (SANITARIAN OBSERVED THERE WAS NO ONE PRESENT DURING INSPECTION WITH A LEVEL ONE PERSON IN CHARGE CERTIFICATION).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-February-2024