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[?] A summary of the violations found during the inspection are listed below.

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. The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation.
Correct By: 27-Oct-2023
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 a food employee who did not wash her hands at the start of the shift and before touching clean utensils. To prevent contamination of clean utensils, employees shall wash their hands prior to initiate a task that involves working with clean utensils. The Inspector educated the food employee on when to wash hands.
Correct By: 27-Oct-2023
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed no asterick noted on menu for raw items such as tuna offer to consumer. To prevent the increased risk of foodborne illness by consuming raw or undercooked animal foods, the consumer must be informed of such risk through consumer advisories and providing an asterick on menu for undercooked and raw items such as tuna offer to the consumer or other effective written means.
Correct By: 27-Oct-2023
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. ( Observed working containers ( spray bottles) with cleaners not clearly marked with the name on bottles. Immediately provide the proper labeling of all cleaners in working containers in order to prevent a possible chemical hazard in the operation)
Correct By: 27-Oct-2023

3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
Correct By: 03-Nov-2023
3717-1-03.4(C) / Thawing - temperature and time control.
Repeat TCS foods not properly thawed. ( Observed improper thawing of frozen fish (sashimi) in reduced oxygen packaging located in the front point of service cooler)
Correct By: 03-Nov-2023
3717-1-03.2(N)(4) / Gloves - latex gloves
Repeat Latex gloves being used in the FSO or RFE
Correct By: 03-Nov-2023
3717-1-04(H) / Nonstick coatings - use limitation.
Corrected During Inspection Improper use and/or maintenance of equipment and utensils that have non-stick coating. ( Observed owner using metal utensils on non-stick coating frying pan)
Correct By: 03-Nov-2023


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 27-October-2023




Comments
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.

I - P - Employee Health: The operation had an employee health policy on file.

III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.

III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so.

Observed a food employee who did not wash her hands at the start of the shift and before touching clean utensils. To prevent contamination of clean utensils, employees shall wash their hands prior to initiate a task that involves working with clean utensils. The Inspector educated the food employee on when to wash hands.


VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.

Observed no asterick noted on menu for raw items such as tuna offer to consumer. To prevent the increased risk of foodborne illness by consuming raw or undercooked animal foods, the consumer must be informed of such risk through
consumer advisories and providing an asterick on menu for undercooked and raw items such as tuna offer to the consumer or other effective written means.