3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection OBSERVED PERSON IN CHARGE (PIC) IMPROPERLY EXPLAINED THE TWO - STAGE COOLING PROCESS; TO DEMONSTRATE KNOWLEDGE, IT IS MANDATORY THAT THE PIC STATES THE REQUIRED TEMPERATURES AND TIMES FOR COOLING TCS FOOD. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat SANITARIAN 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.

3717-1-02.2 (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.

3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Repeat Corrected During Inspection OBSERVED FOOD EMPLOYEES TOUCHING READY TO EAT FOODS (RTE) FOODS WITH BARE HANDS. TO PREVENT CROSS CONTAMINATION THAT CAN CAUSE FOODBORNE ILLNESS, IT IS MANDATORY THAT FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, RTE FOODS WITH THEIR BARE HANDS AND USE SUITABLE UTENSILS SUCH AS SINGLE-USE GLOVES, DELI TISSUE, ETC. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO USE SUITABLE UTENSILS WHEN CONTACTING RTE FOODS.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Repeat Corrected During Inspection SANITARIAN OBSERVED HAND SINK WAS NOT EASILY ACCESSIBLE. TO ENCOURAGE FREQUENT WASHING OF HANDS, A HAND SINK MUST NOT BE BLOCKED FROM EASY ACCESS TO IT. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO REMOVE ALL OF THE ITEMS WHICH IMPEDE ACCESS TO THE HAND SINK.

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection SANITARIAN OBSERVED THE HAND SINK BEING USED FOR OTHER PURPOSES OTHER THAN WASHING HANDS. IN ORDER TO ALLOW FOR PROPER HAND WASHING, IT IS MANDATORY THAT THE HAND SINK TO WASH HANDS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CEASE USING THE HAND SINK FOR PURPOSES OTHER THAN WASHING HANDS.

3717-1-03.6(D) / Discarding food contaminated by bare hand contact or bodily discharge
Critical Corrected During Inspection OBSERVED FOOD EMPLOYEES TOUCHING READY TO EAT FOOD (RTE) WITH BARE HAND. TO PREVENT CROSS CONTAMINATION THAT CAN CAUSE FOODBORNE ILLNESS, IT IS MANDATORY THAT FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, RTE FOODS WITH THEIR BARE HANDS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE RTE FOOD.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection SANITARIAN OBSERVED MASHED POTATOES THAT WERE AT 74°F AFTER TWO HOURS OF COOLING. TO PREVENT FOOD FROM BEING CONTAMINATED DURING THE COOLING PROCESS, THE PERSON IN CHARGE (PIC) MUST COOL THE PRODUCT FROM 135°F TO 70°F WITHIN TWO HOURS AND SUBSEQUENTLY COOL THE PRODUCT FROM 70°F TO 41°F OR BELOW IN AN ADDITIONAL FOUR HOURS. SANITARIAN INSTRUCTED TH PIC TO DISCARD THE MASHED POTAOES. fURTHERMORE, THE SANITARIAN CAPTURED THIS ON A VOLUNTARY DESTRUCTION FORM.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection SANITARIAN OBSERVESALMON SAUCE, SHORT RIB STOCK, STEAK SAUCE, WHITE SAUCE, MASHED POTATOES, TARTAR SAUCE, CRANBERRY MAYO, CRANBERRY SAUCE, WHOLE ROASTED GARLIC, 1000 ISLAND DRESSING, AND HORSEY SAUCE WERE EITHER PAST THE DATE MARKED OR HAD NO DATE MARKED. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, IT IS MANDATORY THAT READY TO EAT (RTE) TCS FOODS PREPARED AND HELD REFRIGERATED FOR MORE THAN TWENTY-FOUR HOURS BE CLEARLY MARKED WITH THE DAY OR DATE BY WHICH THE FOOD WILL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED (MAXIMUM SEVEN DAYS). IT IS MANDATORY THAT THE DAY THE CONTAINER IS OPENED WILL BE COUNTED AS DAY ONE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE ABOVE LISTED COLD HELD TCS FOODS. FURTHERMORE, THE SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection IT IS MANDATORY THAT FOOD THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED WILL BE DISCARDED.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Corrected During Inspection SANITARIAN OBSERVED CHEMICALS STORED ABOVE OR NEXT TO FOOD. TO PREVENT CONTAMINATION OF FOOD, UTENSILS, OR SINGLE SERVICE ITEMS, THEY SHALL BE STORED SO THAT THERE IS NO CONTACT WITH POISONOUS OR TOXIC MATERIALS. TOXIC AND POISONOUS MATERIALS MUST BE SEPARATED SO THEY CANNOT CONTAMINATE FOOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO PLACE TOXIC/POISONOUS SUPPLIES IN A SEPARATE STORAGE AREA.

3717-1-03.4(L) / Contents of a HACCP Plan
Critical SANITARIAN OBSERVED THAT THERE WAS NOT A H.A.C.C.P. PLAN FOR COOKED VEGETABLES OR RAW MEAT (EXCLUSIVE OF FISH) BEING STORED FOR MORE THAN 48 HOURS. TO PREVENT THE GROWTH OF BACTERIA, IT IS MANDATORY THAT THERE BE A COMPLETE H.A.C.C.P. FOR ITEMS IN A REDUCED OXYGEN PACKAGING (R.O.P.) ENVIRONMENT. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CREATE A H.A.C.C.P. PLAN FOR ITEMS BEING KEPT IN A R.O.P. ENVIRONMENT.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat SANITARIAN OBSERVED THE DRAIN LINE FOR THE THREE COMPARTMENT SINK IN THE DINING ROOM BAR AREA WAS NOT PROPERLY AIR GAPPED. TO PREVENT BACKFLOW AND CONTAMINATION OF THE FOOD AND EQUIPMENT, IT IS MANDATORY THAT THE CONDENSATE AND DRAIN LINES SHALL BE AT LEAST ONE INCH ABOVE THE FLOOR DRAIN. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO ENSURE THAT THE CONDENSATE AND DRAIN LINES ARE A MIMIMUM OF ONE INCH ABOVE THE FLOOR DRAIN.