3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT THE TIME OF INSPECTION. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.

3717-1-02.4(B)(2)(h) / PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility
Critical Repeat PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, personal hygiene, and facility maintenance. WHEN ASKED HOW HE WASHES HIS HANDS, THE PIC STATED THAT HE DOES IT IN THE THREE-COMPARTMENT SINK WHERE USUALLY THERE IS SOAP OR HAND DISINFECTANT AVAILABLE. THE PERSON IN CHARGE SHALL DEMONSTRATE TO THE LICENSOR THE APPLICABLE KNOWLEDGE OF FOODBORNE DISEASE PREVENTION BY DESCRIBING THE MANAGEMENT AND CONTROL OF HANDWASHING. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING PROPER CLEANING PROCEDURES WHEN WASHING HANDS AND EXPOSED PORTIONS OF THE ARMS.

3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical Repeat PIC unable to demonstrate knowledge of major food allergens. OBSERVED THE PIC WAS NOT ABLE TO IDENTIFY THE MAJOR FOOD ALLERGENS. TO DEMONSTRATE KNOWLEDGE AND PREVENT ALLERGY ATTACKS OR ANAPHYLAXIS DUE TO EXPOSURE TO MAJOR ALLERGENS, THE PIC SHALL BE ABLE TO IDENTIFY THE MAJOR FOOD ALLERGENS. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE MAJOR FOOD ALLERGENS.

3717-1-02.4(B)(2)(c) / PIC: Demonstration of Knowledge - Describing the symptoms associated with foodborne disease
Critical Repeat PIC unable to demonstrate knowledge of symptoms of foodborne disease. OBSERVED THE PIC WAS UNABLE TO DESCRIBE THE MAJOR SYMPTOMS ASSOCIATED WITH THE DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. TO DEMONSTRATE KNOWLEDGE AND PREVENT POTENTIAL CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS WITH MICROORGANISMS THAT CAN LEAD TO FOODBORNE ILLNESS, THE PIC SHALL BE ABLE TO DESCRIBE THE SYMPTOMS ASSOCIATED WITH THE DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE MAJOR SYMPTOMS OF FOODBORNE DISEASE.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED FOOD IN THE WALK-IN COOLER IN THE KITCHEN SUCH AS LETTUCE, CHILLI, SPINACH, FRENCH TOAST MIX, EGGS MIX, WERE STORED NOT PROPERLY COVERED. TO PREVENT POSSIBLE CONTAMINATION THAT CAN LEAD TO FOODBORNE ILLNESS, FOOD SUCH AS LETTUCE, CHILLI, SPINACH, FRENCH TOAST MIX, AND EGGS MIX SHALL BE PROTECTED BY BEING STORED IN PACKAGES, COVERED CONTAINERS, OR WRAPPINGS. THIS VIOLATION WAS NOT CORRECTED AT THE TIME OF THE INSPECTION.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. OBSERVED FOOD CONTACT SURFACE OF PREP AREA AT THE COLD HOLDING UNIT WAS USED TO STORE DIRTY UTENSILS (DIRTY KNIFE NOT IN USE) AND SOILED LINENS. TO MINIMIZE POTENTIAL CROSS-CONTAMINATION OF FOOD WITH BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. AT THE TIME OF THE INSPECTION THE SANITARIAN INSTRUCTED THE PIC TO CLEAN FOOD CONTACT SURFACES.

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 unclean. OBSERVED FRYING PANS COVERED IN THICK LAYER OF GRIME HANGING FROM CLEAN PANS RACK IN THE KITCHEN. TO PREVENT CROSS-CONTAMINATION, EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. AT THE TIME OF THE INSPECTION THE PIC REMOVED THE SOILED FRYING PANS AND PLACED THEM IN THE WASTE RECEPTACLE.

3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. OBSERVED FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS THROUGHOUT THE KITCHEN WERE NOT SANITIZED; THERE WAS NO SANITIZER BUCKET PROVIDED IN THE KITCHEN FOR ANY PURPOSE. WHEN ASKED FOR SANITIZER, THE PIC SHOWED TO THE SANITARIAN A SPRAY BOTTLE USED AT THE FRONT CASH REGISTER. TO MINIMIZE POTENTIAL CROSS-CONTAMINATION OF FOOD WITH BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, UTENSILS AND FOOD CONTACT SURFACES SHALL BE SANITIZED VEFORE USE AFTER CLEANING. THIS VIOLATION WAS NOT CORRECTED AT THE TIME OF THE INSPECTION.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. OBSERVED TCS FOODS IN THE COLD HOLDING UNIT, SUCH AS SLICED CHEESES AND SLICED TOMATOES, WERE KEPT AT TEMPERATURES BETWEEN 44–45 DEGREES FAHRENHEIT. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE SERVICE LINE INGREDIENTS AND PLACED THEM IN THE WALK-IN COOLER UNTIL THEY REACHED 41 DEGREES FAHRENHEIT.

3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. OBSERVED NO CONSUMER ADVISORY DISCLOSURE PLACED ON THE MENU (NO ASTERISKING OF FOOD ITEMS SERVED RAW OR UNDERCOOKED SUCH AS EGGS OR BURGERS). TO INFORM CONSUMERS OF THE INCREASED RISK OF FOODBORNE ILLNESS WHEN CONSUMING ANIMAL FOOD SUCH AS MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS, RAW, UNDERCOOKED, OR WITHOUT OTHERWISE BEING PROCESSED TO ELIMINATE PATHOGENS, THE LICENSE HOLDER SHALL USE A DISCLOSURE AND REMINDER UTILIZING MEANS SUCH AS MENU ADVISORIES. THE DISCLOSURE SHALL INCLUDE IDENTIFICATION OF THE ANIMAL-DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THAT THE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE A COMPLETE DISCLOSURE ON THE MENU, AND PROVIDED SUPPORTING DOCUMENTATION.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Improper storage of poisonous or toxic materials. OBSERVED BODILY FLUID CLEAN-UP KIT AND FIRST AID KIT STORED ON WIRE RACK ABOVE MEAT SLICER. TO PREVENT ACCIDENTAL CONTAMINATION OF FOOD, EQUIPMENT, SINGLE-SERVICE ITEMS, OR UTENSILS WITH POISONOUS OR TOXIC SUBSTANCES SUCH AS CLEAN-UP KIT AND FIRST AID KIT, THESE MATERIALS SHALL BE STORED IN A WAY SO THAT THEY CANNOT CONTAMINATE SUCH ITEMS. THIS VIOLATION WAS NOT CORRECTED AT THE TIME OF THE INSPECTION.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Corrected During Inspection Improper storage of poisonous or toxic materials. OBSERVED POISONOUS AND TOXIC MATERIALS SUCH AS HAND SOAP CONTAMINATING CLEANED UTENSILS; UTENSILS WERE STORED ON RACK PLACED ABOVE THE HAND SOAP DISPENSER AT THE HANDWASHING SINK, HANGING OVER THE SOAP DISPENSER AND HAVING FULL CONTACT WITH IT. TO PREVENT CONTAMINATION OF FOOD WITH POISONOUS AND TOXIC SUBSTANCES SUCH AS HAND SOAP, POISONOUS AND TOXIC MATERIALS SHALL BE SEPARATED FROM FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE-USE ARTICLES, SO THAT THEY CANNOT CONTAMINATE SUCH ITEMS. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE UTENSILS STORED OVER THE SOAP DISPENSER.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED DISH MACHINE CONDENSATE LINE WAS NOT PROPERLY AIR GAPPED IN THE KITCHEN. TO PREVENT POTENTIAL CONTAMINATION OF FOOD, EQUIPMENT, OR UTENSILS, RESULTING FROM BACKFLOW, A DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD, PORTABLE EQUIPMENT, OR UTENSILS ARE PLACED, SUCH AS A DISH MACHINE, MAY NOT BE DIRECTLY PLUMBED TO A FLOOR DRAIN, AND SHALL HAVE AN AIR GAP AT LEAST ONE INCH ABOVE THE DRAIN TO PREVENT BACK SIPHONAGE. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE SPECIFICATIONS FOR AN INDIRECT CONNECTION.