3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.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.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible.OBSERVED CART IN FRONT OF HAND SINK. TO PROMOTE PROPER HANDWASHING, A HANDWASHING SINK ARE TO BE MAINTAINED SO THAT FOOD EMPLOYEES HAVE ACCESS TO IT AT ALL TIMES CORRECTIVE ACTION: PIC REMOVED OBSTRUCTION

3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. OBSERVED CONSUMER ADVISORY FOR CAVIAR IS NOT DENOTED ON THE MENU. 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. CORRECT BY 1/29/24

3717-1-03.4(L) / Contents of a HACCP Plan
Critical Incomplete HACCP plan. OBSERVED NO HACCP PLAN FOR REDUCE OXIGEN PACKAGING OF FOOD PRODUCT. TO ASSURE PROPER REDUCTION OF PATHOGENS THAN MAY CAUSE A FOOD BORNE ILLNESS AND THE PROPER STEPS TAKEN TO CORRECT THOSE ISSUE A HACCP PLAN IS NEEDED. CORRECT BY 1/29/24 IF ROP IS GOING TO BE PERFORMED.