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 DURING THE TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical Corrected During Inspection PIC unable to demonstrate knowledge of major food allergens. OBSERVED LINE COOK UNKNOWLEDGEABLE ABOUT THE SEVEN MAJOR FOOD ALLERGENS. BASED ON RISK INHERENT TO THE FOOD OPERATION, THE PERSON IN CHARGED SHALL DEMONSTRATE KNOWLEDGE BY RESPONDING CORRECTLY TO THE SANITARIAN'S QUESTIONS AS THEY RELATE TO THE FOOD SERVICE OPERATION. THE SANITARIAN PROVIDED EDUCATIONAL MATERIAL REGARDING THE SEVEN FOOD ALLERGENS.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. OBSERVED FOOD EMPLOYEE WASHING DISHES HANDLE SOILED UTENSILS AND THEN CLEAN PLATES WITHOUT WASHING HANDS. TO PREVENT CONTAMINATION OF PATHOGENS THAT ARE OF PUBLIC HEALTH CONCERN, EMPLOYEES SHALL WASH HANDS AND ARMS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION INCLUDING WORKING WITH CLEAN EQUIPMENT AND UTENSILS. FOOD SERVICE CREW MEMBER TOOK AFFECTED UTENSILS AND WASHED AGAIN.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED THE FOLLOWING FOOD ITEMS STORED IN WALK IN COOLER UPSTAIRS, RAW SALMON OVER COOKED CHICKEN, AND RAW GROUND MEAT OVER WHOLE PORK LOIN. TO PREVENT CONTAMINATION WHICH MAY LEAD TO FOODBORNE ILLNESS, ALL FOOD MUST BE PROPERLY STORED IN THE WALK IN COOLER ACCORDING TO COOKING TEMPERATURE. WITH READY TO EAT FOOD ABOVE ALL RAW ANIMAL FOOD. THE PIC CORRECTED VIOLATION DURING THE INSPECTION.

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 THE FOLLOWING TIME TEMPERATURE-CONTROLLED FOR SAFETY FOODS BEING HELD BETWEEN 43 DEGREES FAHRENHEIT AND 50 DEGREES FAHRENHEIT IN COLD HOLDING: CUT SPINACH, AJI PANKA SAUCE, CUT LETTUCE, COOKED NOODLES, STEAK MARINADE, CHICKEN MARINADE AND POTATO SALAD. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TIME TEMPERATURE-CONTROLLED SAFETY FOOD SHALL BE HELD AT 41 DEGREES FAHRENHEIT OR BELOW IN COLD HOLDING. VIOLATION WAS CORRECTED DURING THE TIME OF INSPECTION

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 SEVERAL FOOD ITEMS WITH NO DATE MARK SUCH AS TARTAR SAUCE, AJI PANKA SAUCE MADE IN HOUSE ON SERVICE LINE, AS WELL AS GRAVY AND MASHED POTATOES IN COOLER NUMBER 2. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN LEAD TO FOODBORNE ILLNESS TIME TEMPERATURE-CONTROLLED FOR SAFETY FOOD SUCH AS SAUCES MADE IN HOUSE AND HEAT TREATED VEGETABLES HELD FOR MORE THAN TWENTY-FOUR HOURS SHALL BE DATE MARKED TO INDICATE WHEN THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF FOURTY-ONE DEGREES FAHRENHEIT OR LOWER FOR A MAXIMUM OF SEVEN DAYS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY ONE. THE VIOLATION WAS CORRECTED DURING THE INSPECTION.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED DRAIN PIPE FROM ICE MACHINE LEADING TO DRAIN NOT PROPERLY AIR GAPPED. TO PREVENT BACK SIPHONAGE THAT CAN LEAD TO FOODBORNE ILLNESS, A DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD IS PLACED SUCH AS ICE SHALL CONTAIN AN INDIRECT CONNECTION. THE VIOLATION WAS CORRECTED DURING THE TIME OF THE INSPECTION