3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature.OBSERVED THE CORNED BEEF AT 46 DEGREES F IN COLD HOLDING.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT TEMPERATURES BELOW 41 DEGREES F IN COLD HOLDING.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature.OBSERVED GYRO MEAT HELD AT 94 DEGREES F ON THE SPINDLE.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, THE GYRO MEAT SHALL BE HELD AT TEMPERATURE ABOVE 135 DEGREES F ON THE SPINDLE
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. OBSERVED CHEESE SAUCE NOT HELD AT THE PROPER TEMPERATURE IN HOT HOLDING.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-03.5 (C)(2)(e) / Food labels - label information
Critical Repeat Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). OBSERVED PACKAGED PRODUCTS (CARROT/CHOCOLATE CAKE) WITHOUT THE ALLERGEN DECLARATIONS IN THE GRAB/GO COOLER.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. TO PREVENT EXPOSURE TO FOOD ALLERGENS, A FOOD LABEL SHALL BE INCLUDED WITH EACH MAJOR FOOD ALLERGEN. Correct By: 17-Aug-2018
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces were not easily cleanable, or not designed/constructed properly.OBSERVED A SEVERELY SCORED CUTTING BOARD ON THE MEAT PREP COOLER.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. TO CORRECT, REPLACE/RESURFACE THE CUTTING BOARD ON THE MEAT PREP COOLER. THE SEVERELY SCORED CUTTING BOARD SHALL NOT USED. Correct By: 17-Aug-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are dirty.OBSERVED A SOILED CAN OPENER AND MEAT SLICER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.