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. In addition, the Inspector educated the PIC on the public health significance of the critical violation.
Correct By: 05-Aug-2021
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.
OBSERVED IMPROPER COLD HOLDING OF TCS FOODS SUCH AS GRILLED CHICKEN BREAST, COOKED CORN, SLICED CHEESES, MASHED POTATOES,DELI SLICED TURKEY AND HAM. IN ADDITION CUT LEAFY LETTUCE AND OPEN CONTAINER OF PARMESAN CHEESE, COOKED PASTA AND SLICED TOMATOES. TCS FOOD ITEMS WERE COLD HELD AT 65 DEGREES FAHRENHEIT IN THE REACH-IN PREP. COOLER IN THE HOT FOODS PREP. AREA. IMMEDIATELY DISCONTINUE IMPROPER COLD HOLDING OF A TCS FOOD ITEM TO PREVENT BACTERIAL GROWTH IN WHICH COULD CAUSE A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION. ALL TCS FOODS BEING COLD HELD SHALL BE MAINTAIN AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT AND BELOW, MAINTAIN AT ALL TIMES. ( FOOD ITEMS VOLUNTARILY DISCARDED AT TIME OF INSPECTION)
Correct By: 05-Aug-2021
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s).
OBSERVED NO SOAP AT HAND SINK REAR HOT FOODS AND BAKERY AREA.
Correct By: 12-Aug-2021
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed.
OBSERVED IMPROPER THAWING OF FROZEN WILD CAUGHT SNAPPER IN ROP PACKAGING LOCATED IN THE SEAFOOD DEPT.
Correct By: 12-Aug-2021
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
No thin probe thermometer available.
OBSERVED NO THIN PROBE THERMOMETER FOR DELI AND HOT FOODS SECTION.
Correct By: 12-Aug-2021
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.
OBSERVED IMPROPER STORAGE OF WIPING CLOTH IN THE HOT FOODS FOOD PREP. AREA OF THE OPERATION. PROVIDE SANITIZING SOLUTION WITHOUT SOAP IN BUCKET. CLOTHS THAT ARE IN USE FOR WIPING COUNTERS AND OTHER EQUIPMENT SURFACES SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER SOLUTION AT A CONCENTRATION SPECIFIED UNDER PARAGRAPH (N) OF RULE 3717-1-4.4 OF THE ADMIN. CODE.
Correct By: 12-Aug-2021
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination.
OBSERVED FOOD CONTAINERS NOT STORED 6 INCHES ABOVE THE FLOOR REAR STORAGE AREA INCLUDING NOT STORED IN PROTECTIVE PACKAGE MEAT DEPT.
Correct By: 12-Aug-2021
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Corrected During Inspection Non-durable equipment observed.
OBSERVED REACH-IN PREP. COOLER WITH AMBIENT AIR TEMPERATURE OF 65 DEGREES FAHRENHEIT LOCATED IN THE HOT FOODS PREP. AREA. ( MANAGER ON DUTY PROVIDED REPAIRS AT TIME OF INSPECTION. REACH-IN COOLER WAS REPAIR BY PROFESSIONAL REFRIGERATION COMPANY. TEMPERATURE. WAS AT 30.2 DEGREES FAHRENHEIT.
Correct By: 12-Aug-2021
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.
OBSERVED BADLY SCRATCH AND SCORED CUTTING BOARD AND SURFACES USED IN THE DELI, HIBACHI AND SUSHI AREA.
Correct By: 12-Aug-2021
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
OBSERVED EXPIRED QUATERNARY TEST KIT AND MISSING CHLORINE KIT FOR THE HIBACHI STEAK FOOD PREP. AREA.
Correct By: 12-Aug-2021
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas.
OBSERVED ONE LIGHT FIXTURE WORKING OUT OF TWELVE AT HOOD IN THE HOT FOODS PREP. AREA.
Correct By: 12-Aug-2021
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Process Review
Inspection Date: 05-August-2021
| Comments |
|---|
| COMPLIANT NUMBER 2021010565 TALK WITH MANAGER ON DUTY IN REGARDS TO THE ISSUE AT BAKERY OBSERVED NO CONCERNS AT TIME OF INSPECTION, WILL MONITOR CLOSELY. |
| Food Process Reviewed: RAW SALMON |