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. A CRITICAL VIOLATION WAS OBSERVED DURING THE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED RAW SHELL EGGS STORED NEXT TO READY TO EAT FOODS IN THE WALK IN COOLER. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS ALL RAW TCS FOODS SHALL BE SEPARATED FROM READY TO EAT FOODS TO PREVENT CONTAMINATION. THE PIC(PERSON IN CHARGE) CORRECTED BY PLACING EGGS UNDER READY TO EAT FOODS IN THE REACH IN COOLER

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 QUATENARY AMMONIUM SANITIZER TEMPERATURE WAS 107 DEGREES F AT THE TIME OF INSPECTION, THE PIC CORRECTED BY ADJUSTING THE TEMPERATURE TO MANUFACTURER SPECIFICATION AT THE TIME OF INSPECTION

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 FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS OF THE DELI SLICER. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE DELI SLICER

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED THE FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS AND BLADE OF THE CAN OPENER TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE CAN OPENER

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 HAMBURGER BEING HOT HELS AT 118 DEGREES F AND PIZZA AT 111 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL HOT TCS FOODS SHALL BE HOT HELD AT 135 DEGRESS F OR HIGHER. THE PIC(PERSON IN CHARGE). CORRECTED AT THE TIME OF INSPECTION BY VOLUNTARILY DISPOSING OF THE TCS FOOD THAT WAS ABOVE 41 DEGREES F (SEE VOLUNTARY DESTRUCTION FORM)