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 AT THE TIME OF THE INSPECTION. IN ORDER TO PREVENT CRITICAL VIOLATIONS, THE PIC MUST MAINTAIN MANAGERIAL CONTROL OVER THE FACILITY AT ALL TIMES. PIC INSTRUCTED TO CORRECT CRITICAL VIOLATIONS.
Correct By: 02-Mar-2023
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 Repeat Employees are not informed in a verifiable manner of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICY. IN ORDER TO PREVENT THE SPREAD OF FOODBORNE ILLNESS, ALL EMPLOYEES MUST READ AND SIGN THE EMPLOYEE HEALTH POLICY. PIC WILL BE EMAILED THE POLICY TO PRINT.
Correct By: 02-Mar-2023
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 THE NOODLES IN THE STEAM WELL WERE 131 DEGREES F. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL HOT HELD TCS FOOD MUST BE KEPT AT 135 DEGREES F OR BELOW. PIC TURNED UP THE TEMP ON THE STEAM WELL.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. OBSERVED CRAB RANGOONS AND BREADED CHICKEN HOLDING AT 58-59 DEGREES F. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL COLD HELD TCS FOOD MUST BE HELD AT 41 DEGREES F OR BELOW. ITEMS WERE PLACED BACK IN THE COOLER TO COOL DOWN TO 41.
Correct By: 02-Mar-2023
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Repeat No written procedures for responding to vomiting or diarrheal events. OBSERVED NO VOMITING AND DIARRHEA CLEAN UP POLICY.
3717-1-03.4(C) / Thawing - temperature and time control.
Repeat TCS foods not properly thawed. OBSERVED SHRIMP THAWING IN THE SINK WITHOUT COLD RUNNING WATER CONTINUOUSLY RUNNING ON IT.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. OBSERVED SAUCE BOTTLES AND WATER BOTTLES AT THE GRILL WITH NO LABELS.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat In-use utensils improperly stored. OBSERVED UTENSILS IN A CONTAINER OF ROOM TEMP WATER. OBSERVED IN USE UTENSILS STUCK BETWEEN THE SINK AT THE WALL.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Repeat [51] Improper storage of cleaned equipment, utensils, and laundered linens. OBSERVED CLEAN APRONS AND WIPING CLOTHS STORED IN THE BATHROOM.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED THE RACK ON THE RIGHT IN THE WALK IN COOLER WAS SOILED. OBSERVED THE BOTTOM OF THE SAUCE UNDER COUNTER COOLER BY THE CASHIER WAS SOILED.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED THE WALL NEAR THE FIRE SUPPRESSION TANK WAS SOILED WITH GREASE.
3701-21-25(I) / Person in charge certification in food protection
Repeat FSO did not have a person in charge per shift with the person in charge certification in food protection. OBSERVED NO PERSON WITH THEIR PIC CERTIFICATE, LEVEL 1
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-February-2023
| Comments |
|---|
| I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICY. IN ORDER TO PREVENT THE SPREAD OF FOODBORNE ILLNESS, ALL EMPLOYEES MUST READ AND SIGN THE EMPLOYEE HEALTH POLICY. PIC WILL BE EMAILED A POLICY TO USE AS THEIR OWN. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. OBSERVED HANDWASHING SINKS ARE SUPPLIED WITH WARM WATER, SOAP, PAPER TOWELS, AND SIGNAGE. VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED NOODLES BEING HOT HELD AT 131 DEGREES F. AND BREADED CHICKEN BEING COLD HELD AT 59 DEGREES F. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL TCS FOOD SHOULD BE KEPT OUT OF THE TEMPERATURE DANGER ZONE WHICH EXISTS BETWEEN 42-134 DEGREES F. ITEMS WERE PLACED IN THE COOLER TO COOL DOWN TO 41 DEGREES F OR THE TEMP WAS TURNED UP ON THE STEAM WELL TO MEET THE 135 DEGREES F REQUIREMENT. |