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.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 provided food safety literature to the PIC, explicitly underscoring information to be shared with the staff, as well as outlining ways to prevent critical violations during future inspections.
Correct By: 27-Feb-2024
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.Observed raw chicken stored over raw salmon in reach-in cooler of kitchen prep. To prevent contamination and prevent growth of potential foodborne illness causing pathogens, raw animal food must be stored in order of minimum cooking temperatures with the highest cooking temperature on the lowest shelf. Inspector instructed person-in-charge (PIC) to store the raw salmon above the raw chicken and make a note on the raw salmon to cook to a minimum of 165 degrees Fahrenheit.
Correct By: 27-Feb-2024
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. ( OBSERVED THE MEAT GRINDER AND SLICER COMBO LOCATED REAR PREP. AREA FOR THE HIBACHI STATION WITH OLD FOOD DEBRIS ON THE SLICER BLADES. EQUIPMENT FOOD-CONTACT SURFACES OR UTENSILS SHALL BE CLEANED TO SIGHT AND TOUCH, IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS)
Correct By: 27-Feb-2024
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. ( OBSERVED IMPROPER HOT HOLDING OF THE ROTISSERIE CHICKEN LOCATED IN THE HOT HOLDING DISPLAY UNIT IN THE RETAIL AREA. THE TCS FOOD ITEM WAS AT 114 DEGREES FAHRENHEIT. ALL TCS FOOD ITEMS BEING HOT HELD IS TO BE MAINTAINED AT A TEMP. OF 135 DEGREES FAHRENHEIT AND ABOVE IN ORDER TO PREVENT BACTERIAL GROWTH IN WHICH COULD CAUSE A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION)
Correct By: 27-Feb-2024