3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat OBSERVED PERSON IN CHARGE (PIC) DID NOT COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING CURRENT INSPECTIONS. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, IT IS MANDATORY THAT THE PERSON IN CHARGE (PIC) COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.
3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical Corrected During Inspection OBSERVED THE PERSON IN CHARGE (PIC) HAD NOT IDENTIFIED THE MAJOR FOOD ALLERGENS. TO DEMONSTRATE KNOWLEDGE, IT IS MANDATORY THAT THE PIC IDENTIFIES THE MAJOR FOOD ALLERGENS (MILK, WHEAT, FISH, SESAME, SOY, EGGS, PEANUTS, AND TREENUTS. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC.
3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection SANITARIAN OBSERVED AN EMPLOYEE NOT WASHING HER HANDS CORRECTLY. TO PREVENT CONTAMINATING FOOD, FOOD CONTACT SURFACES, UTENSILS, ETC., IT IS MANDATORY THAT SANITARIANS WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. IT IS MANDATORY THAT THE WHOLE PROCESS TAKE A MINIMUM OF TWENTY SECONDS. SANITARIAN INSTRUCTED THE EMPLOYEE ON THE PROPER HAND WASHING PROCEDURES.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical OBSERVED DURING CALIBRATION SMALL DIAMETER PROBE THERMOMETER (SDPT) WAS THIRTY POINT SEVEN DEGREES FAHRENHEIT. TO ENSURE DUALLY SCALED SDPT READ ACCURATELY, SDPT MUST BE CALIBRATED TO WITHIN ONE DEGREE PLUS OR MINUS THIRTY-TWO DEGREES FAHRENHEIT FOR ICE POINT METHOD OR TWO HUNDRED AND TWELVE DEGREES FAHRENHEIT FOR BOILING POINT METHOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO RECALIBRATE THE SDPT.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Corrected During Inspection No written procedures for responding to vomiting or diarrheal events.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Repeat Corrected During Inspection Employee eating, drinking, or using tobacco in non-designated area.
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair/beard restraint (SANITARIAN OBSERVED SEVERAL EMPLOYEES WITH NO BEARD RESTRAINT).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency (SANITARIAN OBSERVED THE SHELVING ABOVE THE MIXING BOWL TO THE RIGHT OF IT NEEDED TO BE CLEANED).
3701-21-25(K) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-August-2023
| Comments |
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| I - P - Employee Health: The operation had an employee health policy on file. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IV - Demonstration of Knowledge: There was no person in charge present in the food facility during inspection. SANITARIAN OBSERVED THERE WAS NO PERSON IN CHARGE PRESENT DURING BUSINESS HOURS. TO ENSURE THE OPERATION RUNS WELL AND FOLLOWS ALL FOOD SAFETY GUIDELINES, A CERTIFIED PERSON IN CHARGE (PIC) MUST BE PRESENT AT ALL TIMES WHILE OPEN FOR BUSINESS. SANITARIAN INSTRUCTED THAT A CERTIFIED PIC IS PRESENT AT ALL TIMES MOVING FORWARD. III - Preventing Contamination by Hands: Food employee(s) are not using proper procedure when washing hands and arms. SANITARIAN OBSERVED AN EMPLOYEE NOT WASHING HER HANDS CORRECTLY. TO PREVENT CONTAMINATING FOOD, FOOD CONTACT SURFACES, UTENSILS, ETC., IT IS MANDATORY THAT SANITARIANS WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. IT IS MANDATORY THAT THE WHOLE PROCESS TAKE A MINIMUM OF TWENTY SECONDS. SANITARIAN INSTRUCTED THE EMPLOYEE ON THE PROPER HAND WASHING PROCEDURES. |