3717-1-03.1(R)(2) / Shellstock - recording the date of sale or service
Critical Repeat 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

3717-1-04.5(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 FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -SURFACES OF THE CUTTING BOARD ON THE PREP COOLER (HOT FOODS) -ON THE BLADE OF THE CAN OPENER (HOT FOODS) -KNIFE STORED IN THE KNIFE HOLDER (HOT FOODS) -ICE MACHINE BIN (MEAT/SEAFOOD AREA) -SURFACES OF THE CUTTING BOARD ON THE PREP TABLE(MEAT/SEAFOOD AREA) . TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Repeat Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.OBSERVED THE QUATERNARY AMMONIUM SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (0 PPM) FOR CONCENTRATION IN THE SANITIZER BUCKET. THE QUATERNARY AMMONIUM SANITIZING SOLUTION SHALL BE HELD BETWEEN 200-400 PPM FOR EFFECTIVE SANITIZING.(DELI/MEAT/SEAFOOD AREAS)

3717-1-03.3(D) / Raw animal foods cooked using a non-continuous cooking process
Critical Corrected During Inspection Improper use of non-continuous cooking. OBSERVED A PARTIALLY GYRO FRUSTUM (CONE) STORED IN THE REACH IN COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, THE GYRO CONE SHALL BE CONTINUOUSLY COOKED TO 155*F WITHIN 2 HOURS, SLICED, THEN COOLED.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Corrected During Inspection TCS foods not being hot held at the proper temperature.OBSERVED THE CHICKEN AT 127*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING. (HOT FOODS)

3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Repeat Corrected During Inspection Missing and/or incomplete allergen declaration(s). OBSERVED PACKAGED FOOD ITEMS (PASTA SALADS) STORED IN THE DISPLAY CASE WITHOUT THE ALLERGEN DECLARATIONS/INGREDIENTS. TO PREVENT ILLNESS, THE ALLERGEN DECLARATION SHALL BE STORED ON THE LABEL.