3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. 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. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.OBSERVED COOKED CHCIKEN IN COOLER IS NOT DATE MARKED. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD SUCH COOKED CHICKEN PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS ARE TO BE MAINTAINED AT 41 DEGREES FAHRENHEIT FOR A MAXIMUM OF SEVEN DAYS, AND MARKED TO INDICATE WHEN SEVEN DAYS HAS PASSED COUNTING INITIAL DATE OF PREPARATION AS DAY ONE. CORRECTIVE ACTION; PIC WAS ALLOWED TO DATE FOOD BASED ON FOOD APPEARANCE AND PREP COOK CONFIRMING PREP DATE.

3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Missing and/or incomplete allergen declaration(s).OBSERVED PREPACKAGE SALADS WITHOUT LABELING. TO PREVENT ALLERGY ATTACKS OR ANAPHYLAXIS DUE TO EXPOSURE TO MAJOR ALLERGENS, FOODS PACKAGED IN A FOOD SERVICE OPERATION ARE TO BE LABELED WITH THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD UNLESS THE FOOD SOURCE IS ALREADY A PART OF THE COMMON OR USUAL NAME OF THE RESPECTIVE INGREDIENT. CORRECT BY 2/4/24