3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Class III operations require at least one Person In Charge to have Level II Food Safety Training for the operation. Correct By: 22-Sep-2017
3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Corrected During Inspection The person in charge did not ensure that employees are properly sanitizing equipment or utensils. No sanitizer in use at time of inspection, no food production in process at time of inspection.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Ensure sanitizer is ready and available at all times of operation. Correct By: 28-Aug-2017
3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. No staff on site had prior food safety training.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Correct By: 22-Sep-2017
3717-1-02.4(C)(4) / Person in charge: duties - ensure food employees are effectively washing their hands
Critical Corrected During Inspection The person in charge did not ensure that employees were effectively cleaning their hands as required. No supplies were present at handsink in food preparation area.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Correct By: 28-Aug-2017
3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are properly cooking TCS foods.
Critical Corrected During Inspection The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required. Thermometer could not be located until end of inspection.
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices. Ensure an adequate supply of calibrated working thermometers are available at all times of operation. Correct By: 28-Aug-2017
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Cheesecake, cheese, french onion dip held at 49-51 degrees F in reach in cooler behind sales counter.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 28-Aug-2017
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Sandwich ingredients (cheeses) left over from prior day's production were not marked with either date of use nor date of discard.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Open foods that were not properly date marked were discarded at time of inspection. Correct By: 28-Aug-2017
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. No sanitizer was ready for use in operation, and operator was unable to indicate when utensils and food equipment was sanitized. (No food was in production at time of inspection).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitizer was prepared and utilized during inspection. Maintain sanitizer available at all times of operation to ensure food contact surfaces and equipment can be sanitized proiperly prior to use. Correct By: 28-Aug-2017
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.Hose was connected in 3 compartment sink. Removed during inspection.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Discontinue connecting hose to 3 compartment sink, or provide approved backflow prevention coupling for faucet to prevent potential contamination of water supply. Maintain in compliance at all times. Correct By: 28-Aug-2017