3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS IN THE FACILITY. IN ORDER TO PREVENT CRITICAL VIOLATIONS IN THE FACILITY, THE PIC SHALL DEMONSTRATE MANAGERIAL CONTROL AND PREVENT CRITICAL VIOLATIONS FROM OCCURRING.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICIES FOR ANY EMPLOYEES. IN ORDER TO PREVENT THE SPREAD OF FOODBORNE ILLNESS, ALL EMPLOYEES MUST READ AND SIGN THE EMPLOYEE HEALTH POLICY. THE PIC WAS EMAILED A POLICY TO USE AS THEIR OWN.
Correct By: 16-Feb-2021
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 QUAT CONCENTRATION AT THE 3 COMPARTMENT SINK TO BE 100 PPM. IN ORDER TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES, QUAT SANITIZER SHOULD BE AT 200-400 PPM. THE PIC ADDED SANITIZER TO INCREASE THE PPM AND WILL BE FIXING THE AIR THAT WAS INTRODUCED TO THE LINE.
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 CHICKEN, STEAK AND RICE IN THE WARMER BELOW 135 DEGREES F. IN ORDER TO PREVENT FOODBORNE ILLNESS, ALL HOT HELD FOOD MUST BE KEPT AT 135 DEGREES F. OR ABOVE. PIC WAS PERMITTED TO REHEAT THESE ITEMS DUE TO THE TIME AT WHICH THEY WERE MADE.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. OBSERVED SALSA ROJA IN THE WALK IN COOLER THAT WAS PAST ITS DATEMARK. IN ORDER TO PREVENT FOODBORNE ILLNESS, ALL TCS FOODS MUST BE DATEMARKED AND DISCARDED WITHIN SEVEN DAYS OF PREPARATION. THE SALSA WAS DISCARDED AT THE TIME OF THE INSPECTION,
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. OBSERVED THE WATER TEMPERATURE WAS HOLDING AT 70 DEGREES F. WHEN FIRST TESTED. THE PIC CHECKED THE WATER HEATER AND ADJUSTED THE WATER TEMPERATURE AND THE WATER INCREASED TO 96 DEGREES F. PIC WAS TOLD TO CHECK THE WATER TEMPERATURE TO ENSURE IT REACHED 100 DEGREES F OR ABOVE.
3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food for customer self-service not properly labeled. OBSERVED BULK SUGAR CONTAINERS WITH NO LABELS.
3717-1-06.4(F) / Drying mops.
Mops dried improperly. OBSERVED MOPS WERE NOT HANGING TO DRY.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 11-February-2021