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. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED BUTTER ON THE COUNTER TOP AT 48 DEGREES FAHRENHEIT.TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW, OR A TEMPERATURE OF 135 DEGREES FAHRENHEIT OR ABOVE, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL.
CORRECTIVE ACTION: BUTTER WAS PLACE IN THE COOLER WHILE A NEW CONTAINER OF BUTTER REPLACE IT WITH ICE UNDERNEATH THE BUTTER.
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 not properly date marked.OBSERVED NOODLES AND RICE IN THE WALK IN WITHOUT DATE MARKING.TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD SUCH AS COOKED RICE AND COOKED NOODLES PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT FOR A MAXIMUM OF SEVEN DAYS, AND MARKED TO INDICATE WHEN SEVEN DAYS HAS PASSED COUNTING INITIAL DATE OF PREPARATION AS DAY ONE.
CORRECTIVE ACTION PIC WAS ALLOWED TO DATE MARK FOOD BASED ON FOOD APPEARANCE AND PREP COOKED CONFIRMING PREP DATE.
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) not wearing a hair restraint.OBSERVED FOOD EMPLOYEE NOT WEARING HAIR RESTRAINT.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Corrected During Inspection Improper use and/or maintenance of wiping cloths.OBSERVED WIPING CLOTHS NOT BEING STORED IN SANTIZER WHEN NOT IN USE
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-May-2023
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| III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - TCS Food: TCS foods were not being held at the proper temperature..OBSERVED BUTTER ON THE COUNTER TOP AT 48 DEGREES FAHRENHEIT.TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW, OR A TEMPERATURE OF 135 DEGREES FAHRENHEIT OR ABOVE, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL. CORRECTIVE ACTION: BUTTER WAS PLACE IN THE COOLER WHILE A NEW CONTAINER OF BUTTER REPLACE IT WITH ICE UNDERNEATH THE BUTTER. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked..OBSERVED NOODLES AND RICE IN THE WALK IN WITHOUT DATE MARKING.TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD SUCH AS COOKED RICE AND COOKED NOODLES PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT FOR A MAXIMUM OF SEVEN DAYS, AND MARKED TO INDICATE WHEN SEVEN DAYS HAS PASSED COUNTING INITIAL DATE OF PREPARATION AS DAY ONE. CORRECTIVE ACTION PIC WAS ALLOWED TO DATE MARK FOOD BASED ON FOOD APPEARANCE AND PREP COOKED CONFIRMING PREP DATE. |