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

3717-1-03.1(R)(2) / Shellstock - recording the date of sale or service
Critical Corrected During Inspection Date the last shellstock was sold or served was not recorded on the label.OBSERVED NO DATE OF WHEN THE LAST SHELLSTOCK WAS SOLD/SERVED RECORDED ON THE LABEL. FOR TRACEABILITY, THE DATE OF WHEN THE LAST SHELLSTOCK WAS SOLD/SERVED SHALL BE RECORDED ON THE LABEL/TAG

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration.OBSERVED THE CHLORINE SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (0 PPM) FOR CONCENTRATION IN THE DISH MACHINE. (BAR) THE CHLORINE SANITIZING SOLUTION SHALL BE HELD BETWEEN 50-100 PPM FOR EFFECTIVE SANITIZING. NOTE: THE OPERATION SHALL USE THE THREE COMPARTMENT SINK UNTIL THE DISH MACHINE IS IN GOOD WORKING ORDER.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical 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: -ON THE MEAT SLICER -ON THE TILT SKILLET TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED ARTICHOKE HELD AT 46 DEGREES F IN COLD HOLDING WELL. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED A DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF THE PREP SINK. TO PREVENT CONTAMINATION OF SEWAGE, AN AIRGAP OF AT LEAST ONE INCH SHALL BE INSTALLED BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF THE PREP SINK. NOTE: FOOD EMPLOYEES SHALL USE A COLANDER TO WASH PRODUCE UNTIL AN AIRGAP IS INSTALLED.