3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Manual wash solution not being maintained at 110˚ F or above.
Observed the three compartment sink manual wash solution being maintained at 100˚ F.
restore the three compartment sink manual wash solution being maintained at 110˚ For above.
Correct By: 11-Mar-2023
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F.
Observed the handwashing sink water below 100°F.
restore the handwashing sink water at 100˚ For above.
Correct By: 18-Mar-2023
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items.
Observed improper storage of food items.
discontinue storing food items, a bag of flour, located on the floor by the rear produce reach-in cooler.
Correct By: 18-Mar-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed a base coving missing under the three compartment sink and a approximate six inch diameter hole in the wall located by the rear storage area.
repair to restore the observed above two areas which is missing material.
Correct By: 18-Mar-2023
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
A current FSO license not displayed.
post or display a current FSO license.
Note: the owner informs a renewal food license has recently been submitted and paid which the new license is expected soon.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-March-2023
| Comments |
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed the ice scooper handle stored in direct contact with the interior ice of the ice-maker. Sanitarian discussed with management by discontinuing the storing of the ice scooper handle in the ice-maker is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: Sanitarian observed management immediately corrected by the removal of both ice and the ice scooper handle in the ice-maker. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. |