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. VIOLATIONS DURING THE CURRENT INSPECTION. TO EXERCISE ACTIVE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PIC SHALL COMPLY WITH THE CODE BY HAVING NO THE PERSON IN CHARGE DID NOT COMPLY WITH THE CODE BY HAVING CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.

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 ALL FOODS INSIDE PREP TABLE NOT COVERED IN PREP SERVICE AREA. TO PREVENT THE CONTAMINATION OF BACTERIA, FOODS SHALL BE PROPERLY PROTECTED STORED INSIDE COVERED CONTAINERS OR WRAPPINGS. INSTRUCTED THE PIC TO PROPERLY COVER FOODS.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED AN ACCUMULATION OF DEBRIS ON CAN OPENER BLADE IN KITCHEN AREA. TO PREVENT THE GROWTH OF BACTERIA THAT CAN LEAD TO AN FOODBORNE ILLNESS, (CAN OPENER BLADE) SHALL BE CLEAN TO SIGHT AND TOUCH. INSTRUCTED THE PIC TO WASH, CLEAN, AND SANITIZE THE CAN OPENER.

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 HOT TCS FOODS SUCH AS: TWO CONTAINERS OF CHOPPED COOKED CHICKENS HELD AT THE IMPROPER TEMPERATURES BETWEEN NINETY - NINE TO ONE HUNDRED DEGREES FAHRENHEIT STORE INSIDE HOT HOLDING OVEN IN KITCHEN AREA. TO PREVENT THE GROWTH OF BACTERIA THAT CAN CAUSE A FOODBORNE ILLNESS, HOT TCS FOODS SHALL BE MAINTAINED AT ONE - HUNDRED THIRTY FIVE DEGREES FAHRENHEIT. THE PIC VOLUNTARY DISCARDED FOODS.

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 HOT TCS FOODS SUCH AS: TWO CONTAINERS OF STEAKS AND ON CONTAINER OF SHRIMPS HELD AT THE IMPROPER TEMPERATURES BETWEEN ONE HUNDRED - TWENTY EIGHT TO ONE - HUNDRED THIRTY DEGREES FAHRENHEIT STORE INSIDE HOT HOLDING OVEN IN KITCHEN AREA. TO PREVENT THE GROWTH OF BACTERIA THAT CAN CAUSE A FOODBORNE ILLNESS, HOT TCS FOODS SHALL BE MAINTAINED AT ONE - HUNDRED THIRTY FIVE DEGREES FAHRENHEIT. THE PIC CORRECTED THIS ISSUE TO HAVE THE FOODS HEATED OVER ONE - HUNDRED THIRTY FIVE DEGREES FAHRENHEIT.