3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat Corrected During Inspection OBSERVED PERSON IN CHARGE (PIC) DID NOT COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING CURRENT INSPECTIONS. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection AN EMPLOYEE HEALTH POLICY IS NOT PROVIDED FOR THE FOOD SERVICE OPERATION. FOOD EMPLOYEES ARE NOT INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE (PIC) INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO COMMUNICABLE DISEASE AND DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. TO PREVENT THE SPREAD OF DISEASE, THE PIC MUST ENSURE THAT THE EMPLOYEES ARE AWARE OF REPORTING THE REQUIREMENTS FOR COVID-19 SYMPTOMS, MAJOR SYMPTOMS OF CONCERN SUCH AS DIARRHEA AND JAUNDICE AND THE THIRTEEN REPORTABLE DISEASES. THE INSPECTOR PROVIDED UPDATED HEALTH POLICY WHICH INCLUDES COVID-19 SYMPTOMS TO THE PIC. SANITARIAN INSTRUCTED THE PIC TO SECURE SIGNATURES OF EMPLOYEES ON A SHIFT WITH A COMMITMENT TO PROVIDE POLICY COPIES FOR ALL BACK-OF-HOUSE (BOH) EMPLOYEES.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection OBSERVED ONE QUART OF BAKED BEANS, ONE QUART OF SLOPPY JOE, AND TWO POUNDS OF BBQ PULLED PORK WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, HOT HELD TCS FOODS SHALL BE MAINTAINED AT A TEMPERATURE OF ONE HUNDRED AND THIRTY-FIVE DEGREES FARENHEIT OR MORE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS. FURTHERMORE, SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection FOOD THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED SHALL BE DISCARDED.

3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical OBSERVED CHLORINE SANITIZER IN LOW-TEMP MECHNICAL DISH MACHINE WAS GREATER THAN 100 PPM. TO SANITIZE FOOD CONTACT SURFACES AND EQUIPMENT EFFECTIVELY, SANITIZER CONCENTRATIONS SHALL BE IN ACCORDANCE WITH THE MANUFACTURER’S SPECIFICATIONS (50 PPM – 100 PPM). SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CEASE USING THE MECHANICAL DISH MACHINE UNTIL THE SANITIZER IS AT THE SPECIFIED LEVEL .

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Corrected During Inspection OBSERVED CHEMICALS STORED ABOVE OR NEXT TO FOOD. TO PREVENT CONTAMINATION OF FOOD, UTENSILS, OR SINGLE SERVICE ITEMS, THEY SHALL BE STORED SO THAT THERE IS NO CONTACT WITH POISONOUS OR TOXIC MATERIALS. TOXIC AND POISONOUS MATERIALS MUST BE SEPARATED SO THEY CANNOT CONTAMINATE FOOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO PLACE TOXIC/POISONOUS SUPPLIES IN A SEPARATE STORAGE AREA.