3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. OBSERVED THE PIC RESPONDED INCORRECTLY TO THE COOLING PROCESS. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, THE PIC SHALL DEMONSTRATE TO THE LICENSOR KNOWLEDGE OF THE CORRECT TEMPERATURES AND TIMES FOR THE SAFE COOLING OF TCS FOOD. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING PROPER COOLING TECHNIQUES, AND PROVIDED THE PIC WITH SUPPORTING DOCUMENTATION.

3717-1-02.4(C)(7) / PIC: duties - ensure employees are properly cooking TCS foods.
Critical Person in charge did not ensure employees are properly cooking TCS foods and/or using thermometers as required. OBSERVED THE PIC DID NOT PROPERLY DEMONSTRATE CALIBRATION OF THE FOOD TEMPERATURE MEASURING DEVICE. TO ACCURATELY MEASURE THE TEMPERATURE OF TCS FOOD, FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROPERLY CALIBRATED. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING PROPER THERMOMETER CALIBRATION TECHNIQUES AND PROVIDED THE PIC WITH SUPPORTING DOCUMENTATION.

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 AT THE TIME OF INSPECTION. 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.

3717-1-02.4(B)(2)(f) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food
Critical PIC unable to demonstrate knowledge of food temperatures and times for safe cooking. OBSERVED THE PIC DIDN'T DEMONSTRATE KNOWLEDGE OF REQUIRED COOKING TEMPERATURES. TO DEMONSTRATE KNOWLEDGE AND SUPPORT ABILITY TO DESTROY MICROORGANISMS OF PUBLIC HEALTH CONCERN, THE PIC MUST BE ABLE TO PROVIDE CORRECT ANSWERS REGARDING THE REQUIRED COOKING TEMPERATURES FOR RAW ANIMAL FOODS SUCH AS POULTRY. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE PROPER COOKING TEMPERATURES AND PROVIDED THE PIC WITH SUPPORTING DOCUMENTATION.

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 POLICY FORMS SIGNED AFTER 2019; RECENT EMPLOYEES WERE NOT INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PIC INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. TO PREVENT POTENTIAL CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS WITH MICROORGANISMS THAT CAN LEAD TO FOODBORNE ILLNESS, FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES MUST BE INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PIC INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. AT THE TIME OF THE INSPECTION, THE SANITARIAN EDUCATED THE PIC REGARDING THE IMPORTANCE OF THE EMPLOYEE HEALTH POLICY BEING KEPT CURRENT AND PROVIDED THE NECESSARY DOCUMENTATION.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. OBSERVED DARK DEBRIS BUILDUP ON THE INTERIOR SIDE WALLS AND UPPER PLATES OF THE ICE MACHINES. TO PREVENT CONTAMINATION WITH MICROORGANISMS THAT CAN CAUSE ILLNESS, EQUIPMENT FOOD-CONTACT SURFACES SUCH AS THE INTERIOR OF THE ICE MACHINE SHALL BE CLEAN TO SIGHT AND TOUCH. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC TO DISCARD THE ICE AND CLEAN AND SANITIZE THE ICE MACHINES.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED CHLORINE SANITIZER CONCENTRATION IN DISHWASHING MACHINE AND IN BUCKET AT PREP TABLE SHOWED NO MEASURABLE CONCENTRATION OF CHLORINE AS MEASURED WITH TEST STRIPS. TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS, CHLORINE SANITIZER CONCENTRATION SHALL BE BETWEEN 50-100 PPM AS MEASURED WITH CHLORINE TEST STRIPS. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE SANITIZER SOLUTION AT THE SPECIFIED LEVEL, AND NOT USE THE DISHWASHING MACHINE UNTIL SANITIZER AT THE PROPER CONCENTRATION IS PROVIDED.

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 SERVICE LINE TCS FOOD SUCH AS SAUSAGES WAS MAINTAINED AT 124 DEGREES FAHRENHEIT IN THE HOT HOLDING UNIT. 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. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE SAUSAGES FROM THE HOT HOLDING UNIT AND REHEATED THEM UNTIL THEY REACHED 165 DEGREES FAHRENHEIT.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED NO DATE MARKING USED IN THE COOLERS IN THE KITCHEN. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD 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. AT THE TIME OF THE INSPECTION, THE THE SANITARIAN INSTRUCTED THE PIC REGARDING PROPER DATE MARKING PROCEDURE AND PROVIDED THE PIC WITH SUPPORTING DOCUMENTATION.

3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. OBSERVED THE CONSUMER ADVISORY ON THE MENU DOES NOT INCLUDE UNDERCOOKED EGGS ALTHOUGH UNDERCOOKED EGGS (SUCH AS EGGS OVER EASY AND SUNNY SIDE UP) ARE SERVED TO ORDER. TO INFORM CONSUMERS OF THE INCREASED RISK OF FOODBORNE ILLNESS WHEN CONSUMING ANIMAL FOOD SUCH AS MEETS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS, RAW, UNDERCOOKED, OR WITHOUT OTHERWISE BEING PROCESSED TO ELIMINATE PATHOGENS, THE LICENSE HOLDER SHALL USE A DISCLOSURE AND REMINDER UTILIZING MEANS SUCH AS MENU ADVISORIES. THE REMINDER THALL INCLUDE ASTERISKING THE ANIMAL-DERIVED FOODS REQUIRING DISCLOSURE TO A FOOTNOTE THAT PROVIDES INFORMATION REGARDING THE SAFETY OF THESE ITEMS, OR STATES THAT THIS WRITTEN INFORMATION IS AVAILABLE UPON REQUEST. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE A COMPLETE REMINDER ON THE MENU, AND PROVIDED SUPPORTING DOCUMENTATION.

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 CONSUMER ADVISORY DISCLOSURE PLACED ON THE MENU (NO ASTERISKING OF FOOD ITEMS SERVED RAW OR UNDERCOOKED, SUCH AS EGGS OR BURGERS). TO INFORM CONSUMERS OF THE INCREASED RISK OF FOODBORNE ILLNESS WHEN CONSUMING ANIMAL FOOD SUCH AS MEETS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS, RAW, UNDERCOOKED, OR WITHOUT OTHERWISE BEING PROCESSED TO ELIMINATE PATHOGENS, THE LICENSE HOLDER SHALL USE A DISCLOSURE AND REMINDER UTILIZING MEANS SUCH AS MENU ADVISORIES. THE DISCLOSURE SHALL INCLUDE IDENTIFICATION OF THE ANIMAL-DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THAT THE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE A COMPLETE DISCLOSURE ON THE MENU, AND PROVIDED SUPPORTING DOCUMENTATION.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. OBSERVED POISONOUS AND TOXIC MATERIALS SUCH AS DISINFECTANT SPRAY BOTTLE STORED NEXT TO BAG OF CANE SUGAR AT THE TOP OF SHELF IN THE DISHWASHING AREA. TO PREVENT CONTAMINATION OF FOOD WITH POISONOUS AND TOXIC SUBSTANCES SUCH AS DISINFECTANTS, POISONOUS AND TOXIC MATERIALS SHALL BE STORED IN SUCH A WAY SO THAT THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE-USE ARTICLES. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE DISINFECTANT SPRAY BOTTLE FROM THE SHELF IN THE DISHWASHING AREA.