3717-1-02.1(A) / Employee health: Reporting by food employees
Critical License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.OPERATION DID NOT HAVE AN EMPLOYE HEALTH POLICY.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.OPERATION SHOULD HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEE TO SIGN.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation.OBSERVED RAW EGGS STORED OVER READY TO EAT FOOD IN THE REACH IN COOLER.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD SHALL BE STORED ACCORDING TO THE MINIMUM COOKING REQUIREMENTS
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. OBSERVED TCS FOOD (POLLO ASADO) HELD AT 129 DEGREES F IN HOT HOLDING.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW OR 135 DEGREE OR ABOVE.
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 held refrigerated for more than 24 hours were not properly date marked. OBSERVED DELI MEAT (PASTRAMI) NOT DATEMARKED.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE PROPERLY DATEMARKED IF HELD MORE THAN 24 HOURS AND SERVED/DISCARDED WITHIN 7 DAYS.
3717-1-03.5 (C)(2)(e) / Food labels - label information
Critical Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). OBSERVED COOKIES AND PASTRIES WITHOUT AN ALLERGEN DECLARATION.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.TO PREVENT EXPOSURE TO ALLERGENS, COOKIES AND PASTRIES SHALL CONTAIN THE NAME OF THE FOOD ALLERGENS ON THE LABEL. Correct By: 27-Feb-2018
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed improper storage of poisonous or toxic materials.OBSERVED RAID (NON COMMERCIAL INSECTICIDE) STORED NEXT TO SINGLE USE ITEMS (TO GO CONTAINERS).
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles.TO PREVENT CHEMICAL CONTAMINATION, TOXIC CHEMICALS SHALL BE STORED AWAY FROM FOOD SINGLE USE ITEMS.