3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required.OBSERVED A FOOD EMPLOYEE NOT WASH THEIR HANDS BEFORE HANDLING FOOD. TO PREVENT CONTAMINATION, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE HANDLING FOOD.

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 A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -BLADE OF THE CAN OPENER -ON THE MIXER -ON THE VEGGIE CUTTER -ON THE CUTTING BOARD TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Corrected During Inspection Hot water for mechanical sanitization is below required temperature.OBSERVED THE HOT WATER AT 144*F IN THE HIGH TEMPERATURE DISH MACHINE. TO PREVENT CONTAMINATION HOT WATER FOR A MECHANICAL DISH MACHINE SHALL BE AT LEAST 160*F. NOTE: THE OPERATOR SHALL USE THE THREE COMPARTMENT SINK UNTIL THE DIHS MACHINE IS IN GOOD WORKING ORDER.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED NO DATEMARKING THROUGHOUT THE FACILITY.TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DATE MARKED IF HELD MORE THAN 24 HOURS SHALL BE USED/DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.