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 DURING INSPECTION. BASED ON THE RISK INHERENT TO A FOOD SERVICE OPERATION, THE PERSON IN CHARGE SHALL EXERCISE MANAGERIAL CONTROL OVER THE ESTABLISHMENT AND DEMONSTRATE KNOWLEDGE BY HAVING NO CRITICAL VIOLATIONS DURING THE INSPECTION.
ALL CRITICAL VIOLATIONS WERE NOT CORRECTED DURING THE INSPECTION.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. HANDWASHING STATION IN-BETWEEN THE MICROWAVES IS IN DISREPAIR. TO PREVENT PHYSICAL AND BIOLOGICAL CONTAMINATION OF PATHOGENS THAT ARE OF PUBLIC HEALTH CONCERN TO READY TO EAT FOOD, THE PERSON IN CHARGE SHOULD ENCOURAGE EMPLOYEES TO WASH HANDS BY HAVING FULLY OPERATIONAL HANDWASHING STATIONS COMPLETE WITH SIGNAGE, HAND-CLEANER, DRYING TOWELS, AND EASY ACCESSIBILITY.
VIOLATION WAS NOT CORRECTED DURING THE INSPECTION.
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 COOKED JERK CHICKEN IN THE WALK IN COOLER ON SHEET PAN RACK LEFT UNCOVERED. TO PREVENT BIOLOGICAL, PHYSICAL OR CHEMICAL CONTAMINATION THAT CAN CAUSE FOODBORNE ILLNESS TO READY TO EAT FOOD SUCH AS COOKED JERKED CHICKEN SHOULD BE PROPERLY COVERED OR WRAPPED DURING STORAGE WHEN NOT ATTENDED BY A DESIGNATED FOOD CREW MEMBER.
VIOLATION WAS CORRECTED DURING THE INSPECTION.
3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Equipment and utensils contacting TCS food not cleaned every four hours. OBSERVED FOOD CONTACT SURFACE OF GRILL USED TO MAKE CHICKEN TO BE ENCRUSTED WITH FOOD DEBRIS. TO PREVENT CONTAMINATION OF PATHOGENS TO READY TO EAT FOOD SUCH AS COOKED CHICKEN THE PERSON IN CHARGE SHALL CLEAN AND SANITIZE THE SURFACE OF THE GRILL AT LEAST ONCE EVERY FOUR-HOURS, OR AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION.
VIOLATION WAS NOT CORRECTED DURING THE INSPECTION.
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. DID NOT OBSERVE ANY FOOD GRADE SANITIZER SOLUTION READILY AVAILABLE IN FOOD PREPARATION AREAS. TO MINIMIZE THE RISK OF INTRODUCING PATHOGENS THAT ARE OF PUBLIC HEALTH CONCERN TO READY TO EAT FOOD, THE PERSON IN CHARGE SHOULD ENSURE SANITIZER SOLUTION IS SAFE AND AVAILABLE FOR USE IN FOOD PREPARATION AREAS.
VIOLATION WAS CORRECTED DURING THE INSPECTION.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. OBSERVED FOOD CONTACT SURFACE OF FRYER BASKETS TO BE ENCRUSTED WITH FOOD DEBRIS. TO PREVENT CONTAMINATION OF PATHOGENS THAT ARE OF PUBLIC HEALTH CONCERN TO READY TO EAT FOOD SUCH AS DEEP FAT FRIED VEGETABLES, THE FRYER-BASKETS SHOULD BE FREE AND CLEAR OF FOOD DEBRIS, AND SHOULD BE CLEANED AND SANITIZED AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION.
VIOLATION WAS NOT CORRECTED DURING THE INSPECTION.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests. OBSERVED FILTH FLIES FLYING AROUND KITCHEN. TO MINIMIZE THE MECHANICAL CONTAMINATION OF PATHOGENS FROM FILTH FLIES THAT MAY CAUSE A FOODBORNE OUTBREAK. THE PRESENCE OF INSECTS, RODENTS, AND OTHER PESTS SHOULD BE CONTROLLED TO MINIMIZE THEIR PRESENCE ON THE PREMISES BY ROUTINE INSPECTION OF SHIPMENTS AND SUPPLIES; ROUTINE INSPECTION OF PREMISES FOR EVIDENCE OF PEST, AND USING METHODS IF PESTS ARE FOUND , SUCH AS TRAPPING DEVICES OR OTHE MEANS OF PEST CONTROL.
VIOLATION WAS NOT CORRECTED DURING THE INSPECTION.