3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature.
Observed not all ready to eat TCS foods being properly temperature controlled, and discarded when required.
properly provide all ready to eat TCS foods to be hot held at 135°F and/or above.
Note: corrected during inspection as the cooked white rice was immediately reheated.
Correct By: 11-Mar-2024
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 products less tham six inches from the walk-in cooler floor.
Correct By: 18-Mar-2024
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed not all clean utensils not stored in a self-draining position and covered or inverted.
Note: corrected during inspection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed a wall area of mildew build-up above the warewashing counter.
properly remove the observed build-up which is located on the wall above the warewashing counter.
Correct By: 18-Mar-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Foodborne/CCP
Inspection Date: 08-March-2024
| Comments |
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| Received a complaint stating: We ordered the Chicken Yakitori and it was completely raw on the inside. I do not think this is a dish that is meant to be eaten raw, or if it is, it should be clearly marked on the menu.. In today's complaint inspection Sanitarian informed by management and it is observed a designated food preparation area for a food handler employee whom will prepare raw meat and is completely excluded from the prepared ready-to-eat food at all times. The above consumed ready-to-eat food is always handled by employees whom wash their hands and avoid bare hand contact using utensils at all times to handle the food. Sanitizer solution for wiping cloths in-between uses with proper concentration for the test kit with the Sani-quat which is at approximately 300 ppm. All counters tops which includes the customer serving counter area and the microwave are observed to kept very clean by sight. Sanitarian informed the served cooked Chicken process begins with a thawing in the walk-in cooler at 37- 38°F, then placed into the microwave for a thorough defrost, followed by cooked heat in a pan of oil on the top of the cooking oven for approximately ten minutes then confirmed with a internal temperature of approximate 172°F and above for fifteen seconds prior to the customer serving. In communication Sanitarian is also informed there has been no food handler employees recently ill or calling off during the onset date time frame of Feb.28th to Mar. 5th. In addition, all tcs food products are observed at the cold holding, cold storage, and hot holding required temperature range at the time of inspection. |
| 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 VI - TCS Food: Observed not all ready to eat TCS foods being properly temperature controlled, and discarded when required. Sanitarian informed staff by properly controlling the temperature and discarding all TCS foods being when required is a good preventive in the growth of organisms which can cause a food borne illness. Note: staff immediately reheated the cooked hot holding white rice. X - P - Chemical: Toxic materials are properly identified and stored. VII - P - Protection from Contamination: Observed the cleaning and sanitizing of food contact surfaces. Sanitarian observed food contact surfaces being properly cleaned and sanitized which is a good preventitive in the growth of organisms which can cause a foodborne illness. |