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

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.OBSERVED THE FOLLOWING FOOD ITEMS IMPROPER STORED ON THE PREP LINE: -RAW CHICKEN STORED NEXT TO COLESLAW -RAW STEAK STORED NEXT TO LETTUCE TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, RAW ANIMAL PRODUCTS SHALL BE STORED ACCORDING TO THE MINIMUM INTERNAL COOKING REQUIREMENTS.

3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency. OBSERVED A FOOD EMPLOYEE NOT SANITIZING FOOD EQUIPMENT/UTENSILS AT THE THREE COMPARTMENT SINK. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE SANITIZED BEFORE USE AND AFTER CLEANING.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED THE CHLORINE SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (104*F) FOR TEMPERATURE IN THE DISH MACHINE. THE CHLORINE SANITIZING SOLUTION SHALL BE HELD BETWEEN 50-100 PPM FOR EFFECTIVE SANITIZING.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED BLACK BEAN SALSA HELD AT 48 DEGREES F. 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