3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation.
Correct By: 03-Aug-2021
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 Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. An Employee Health Policy is not provided for the food service operation. Food employees are not informed in a verifiable manner of their responsibility to report to the person in charge (PIC) information about their health as it relates to communicable disease and diseases that are transmissible through food. To prevent the spread of disease, the PIC must ensure that employees are aware of reporting requirements for COVID-19 symptoms, major symptoms of concern such as diarrhea and jaundice and the thirteen reportable diseases. The Inspector provided an updated health policy which includes COVID-19 symptoms to the PIC. The PIC secured signatures of employees on shift.
Correct By: 03-Aug-2021
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. ( OBSERVED DISH IN HAND SINK AT TIME OF INSPECTION. OPERATION SHALL IMMEDIATELY DISCONTINUE PLACING EQUIPMENT AND UTENSILS IN HAND SINK TO PREVENT EMPLOYEES FROM USING THE HAND SINK TO WASH THEIR HANDS. PIC SHALL ENSURE HANDWASHING SINK IS BEING USED FOR HANDWASHING ONLY TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION.)
Correct By: 03-Aug-2021
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 raw pork stored over ready-to eat vegetables in reach-in cooler. To prevent contamination and prevent growth of potential foodborne illness causing pathogens, raw animal food must be stored separate from ready-to eat foods. PIC removed the raw pork stored above the ready-to-eat food in order to prevent cross-contamination in which could cause a possible foodborne illness in the operation.
Correct By: 03-Aug-2021
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
Correct By: 10-Aug-2021
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils not sanitized properly. ( OBSERVED IMPROPER CONTACT TIME FOR QUATERNARY SANITIZING SOLUTION AT THE THREE COMPARTMENT SINK)
Correct By: 10-Aug-2021
3717-1-03.4(C) / Thawing - temperature and time control.
Repeat Corrected During Inspection TCS foods not properly thawed. ( OBSERVED IMPROPER THAWING OF FROZEN TILAPIA FISH IN VACUUM PACKAGING)
Correct By: 10-Aug-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-August-2021
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. An Employee Health Policy is not provided for the food service operation. Food employees are not informed in a verifiable manner of their responsibility to report to the person in charge (PIC) information about their health as it relates to communicable disease and diseases that are transmissible through food. To prevent the spread of disease, the PIC must ensure that employees are aware of reporting requirements for COVID-19 symptoms, major symptoms of concern such as diarrhea and jaundice and the thirteen reportable diseases. The Inspector provided an updated health policy which includes COVID-19 symptoms to the PIC. The PIC secured signatures of employees on shift. Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector provided food safety literature to the PIC, explicitly underscoring information to be shared with the staff, as well as outlining ways to prevent critical violations during future inspections. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. X - P - Chemical: Toxic materials are properly identified and stored. |