3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. OBSERVED A CRITICAL VIOLATION DURING THE INSPECTION. BASED ON THE INHERENT FOOD SAFETY RISK TO FOOD SERVICE OPERATION, THE PERSON IN CHARGE SHOULD EXERCISE MANAGERIAL CONTROL AND ENSURE FOOD SAFETY BY DEMONSTRATION OF KNOWLEDGE AND HAVING NO CRITICAL VIOLATIONS DURING THE INSPECTION.
THE CRITICAL VIOLATION WAS CORRECTED DURING THE 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 HOUSE MADE GINGER AND GARLIC PASTE TO BE WITHOUT A DATEMARK. TO MINIMIZE THE GROWTH OF PATHOGENS THAT MAY CAUSE FOODBORNE ILLNESS, THE PERSON IN CHARGE SHOULD ENSURE TIME/TEMPERATURE CONTROLLED FOR SAFETY READY TO EAT FOOD SUCH AS HOUSE MADE GARLIC AND GINGER PASTE BEING HELD ON THE PREMISES FOR MORE THAN 24-HOURS BE DATE MARKED FOR NO MORE THAN SEVEN-DAYS BEFORE THE PRODUCT SHOULD BE SOLD, USED, OR DISCARDED, AND STORED AT TEMPERATURES THAT ARE BELOW 42-DEGRESS FAHRENHEIT. THE DAY OF PRODUCTION OF FOOD ITEM SHOULD BE COUNTED AS DAY NUMBER ONE.
THE VIOLATION WAS CORRECTED DURING THE INSPECTION.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. OBSERVED NO FOOD PROTECTION LEVEL 2 CERTIFICATION FOR ANY CREW MEMBERS.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events. OBSERVED NO PROCEDURES FOR INCIDENCE OF VOMITING AND DIARRHEAL EVENTS.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-August-2023
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| FSO HAS A PERSON IN CHARGE CERTIFICATE, HOWEVER HAS NO LEVEL 2 FOOD PROTECTION CERTIFICATE HOLDER. VENDORS ARE RESTAURANT DEPOT AND SAHOMA FOODS INC. |
| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED HOUSE MADE GINGER AND GARLIC PASTE TO BE WITHOUT A DATEMARK. TO MINIMIZE THE GROWTH OF PATHOGENS THAT MAY CAUSE FOODBORNE ILLNESS, THE PERSON IN CHARGE SHOULD ENSURE TIME/TEMPERATURE CONTROLED FOR SAFETY READY TO EAT FOOD SUCH AS HOUSE MADE GARLIC AND GINGER PASTE MADE ON 8/4/2023 BEING HELD ON THE PREMISIS FOR MORE THAN 24-HOURS SHOULD BE DATE MARKED FOR NO MORE THAN SEVEN-DAYS BEFORE THE PRODUCT SHOULD BE SOLD, USED ON THE PREMISES OR DISCARDED USING THE DAY OF PRODUCTION AS DAY NUMBER ONE, AND STORED IN TEMPERATURES THAT ARE BELOW 42-DEGRESS FAHRENHEIT. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC unable to demonstrate knowledge by having no critical violations. OBSERVED A CRITICAL VIOLATION DURING THE INSPECTION. BASED ON THE INHERENT FOOD SAFETY RISK TO FOOD SERVICE OPERATION, THE PERSON IN CHARGE SHOULD EXERCISE MANAGERIAL CONTROL AND ENSURE FOOD SAFETY BY DEMONSTRATION OF KNOWLEDGE AND HAVING NO CRITICAL VIOLATIONS DURING THE INSPECTION. |