3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations.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.
Correct By: 27-Feb-2023
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.( OBSERVED QUATERNARY SANITIZING SOLUTION IN THREE OF THE SANITIZER BUCKETS LOCATED AT THE FOOD PREP. STATION WITH INCORRECT CONCENTRATION. THE QUATERNARY SOLUTION WAS ABOVE 400 PPM AT TIME OF INSPECTION. PIC SHALL ENSURE THE CORRECT CONCENTRATION OF QUATERNARY SANITIZING SOLUTION IN ALL SANITIZER BUCKETS AT 200-400 PPM IN ORDER TO PREVENT A POSSIBLE CHEMICAL HAZARD IN THE OPERATION) PIC RE-MADE SANITIZING SOLUTION AT TIME OF INSPECTION.
Correct By: 27-Feb-2023
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Corrected During Inspection Unapproved chemical sanitizer used on food contact surfaces. ( OBSERVED QUATERNARY SANITIZING SOLUTION CONCENTRATION ABOVE 400 PPM IN THE SANITIZER BUCKETS LOCATED AT THREE OF THE FOOD PREP. STATIONS AT TIME OF INSPECTION. PIC SHALL ENSURE THE CORRECT CONCENTRATION OF QUATERNARY SANITIZING SOLUTION IN ALL SANITIZING BUCKETS (200-400 PPM ) IN ORDER TO PREVENT AN UNAPPROVED CHEMICAL SANITIZER BEING USED ON FOOD CONTACT SURFACES IN THE OPERATION, MAINTAIN AT ALL TIMES) PIC RE-MADE THE QUATERNARY SANITIZING SOLUTION AT TIME OF INSPECTION.
Correct By: 27-Feb-2023
3717-1-03.4(L) / Contents of a HACCP Plan
Critical Incomplete HACCP plan. ( OBSERVED INCOMPLETE HACCP PLAN IN REGARDS TO REDUCED OXYGEN PACKAGING OF FISH IN THE OPERATION. HACCP PLAN STATES THE PROCESS FOR REDUCED OXYGEN PACKAGING OF FISH THAT IS NOT FROZEN. EXCEPT FOR FISH THAT IS FROZEN BEFORE,DURING, AND AFTER PACKAGING, A FOOD SERVICE OPERATION OR RETAIL FOOD ESTABLISHMENT MAY NOT PACKAGE FISH USING A REDUCED OXYGEN PACKAGING METHOD IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PERSON-IN-CHARGE IN THE PROCESS OF COMPLETING A UPDATED HACCP PLAN.
Correct By: 27-Feb-2023
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. ( OBSERVED BADLY SCRATCH AND SCORED CUTTING SURFACE LOCATED ON THE REACH-IN PREP. COOLER)
Correct By: 06-Mar-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. ( OBSERVED VENT LOCATED ON THE DISHMACHINE NEED TO BE RE-SEAL TO PREVENT WATER LEAKING FROM VENT)
Correct By: 06-Mar-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-February-2023
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. X - Chemical: Observed toxic materials improperly identified, stored and used. ( OBSERVED IMPROPER CONCENTRATION OF QUATERNARY SANITIZING SOLUTION IN THREE OF THE SANITIZER BUCKETS. THE QUATERNARY SANITIZING SOLUTION WAS ABOVE 400 PPM. THE PIC SHALL ENSURE THE CORRECT CONCENTRATION OF QUATERNARY SANITIZING SOLUTION (200-400 PPM)I IN THE SANITIZER BUCKETS TO PREVENT A POSSIBLE CHEMICAL HAZARD IN THE OPERATION. PERSON-IN-CHARGE RE-MADE THE SOLUTION. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |