3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat Corrected During Inspection 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.

3717-1-03.1(L) / Package integrity - specifications for receiving
Critical Repeat Corrected During Inspection OBSERVED THE DAMAGED NUMBER TEN CAN OF KETCHUP STORED IN THE DRY GOODS SECTION. TO PREVENT A FOODBORNE ILLNESS (Clostridium botulinum). THE DAMAGED CAN GOODS MUST BE STORED WITH OTHER DAMAGED ITEMS AND OR DISCARDED. THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO REMOVE THE DAMAGED CANS AND PLACE THEM IN THE DAMAGED GOODS SECTION OR TO DISCARD THEM.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection OBSERVED AN ACCUMULATIONS OF ENCRUSTED FOOD DEBRIS ON THE CONTACT SURFACE OF THE HEAVY DUTY CAN OPENER AND THE FRENCH FRY CUTTER. 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 AND THE FRENCH FRY CUTTER.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection SANITARIAN OBSERVED COOKED GRILLED ONIONS, XXX HOT SAUCE, AND KOREAN BBQ SAUCE WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, IT IS MANDATORY THAT COLD HELD TCS FOODS BE MAINTAINED AT A TEMPERATURE OF FORTY-ONE DEGREES FAHRENHEIT OR LESS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS. FURTHERMORE, SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection IT IS MANDATORY THAT FOOD THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED WILL BE DISCARDED.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection OBSERVED CHORIZO CHILI, VEGETARIAN CHILI, PULLED PORK, AND HONEY MUSTARD WERE PAST THE DATE MARKED. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, IT IS MANDATORY THAT READY TO EAT (RTE) TCS FOODS PREPARED AND HELD REFRIGERATED FOR MORE THAN TWENTY-FOUR HOURS BE CLEARLY MARKED WITH THE DAY OR DATE BY WHICH THE FOOD WILL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED (MAXIMUM SEVEN DAYS). IT IS MANDATORY THAT THE DAY THE CONTAINER IS OPENED WILL BE COUNTED AS DAY ONE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE ABOVE LISTED COLD HELD TCS FOODS.

3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical OBSERVED QUATERNARY SANITIZER IN THE BAR THREE COMPARTMENT SINK WAS GREATER THAN 400 PPM. TO SANITIZE FOOD CONTACT SURFACES AND EQUIPMENT EFFECTIVELY, IT IS MANDATORY THAT SANITIZER CONCENTRATIONS BE IN ACCORDANCE WITH THE MANUFACTURER’S SPECIFICATIONS (200 PPM – 400 PPM). SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO PROVIDE THE SANITIZER AT THE SPECIFIED LEVEL.

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Corrected During Inspection OBSERVED WASH SOLUTION IN THREE COMPARTMENT BAR SINK WAS ONLY NINETY-SEVEN POINT 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 OR THE SPECIFIED TEMPERATURE PER MANUFACTURER'S LABEL INSTRUCTION. SANITARIAN INFORMED THE PERSON IN CHARGE (PIC) TO MAKE THE WASH SOLUTION ONE HUNDRED AND TEN DEGREES FAHRENHEIT.