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[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR IS RESPONSIBLE FOR MAINTAINING CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods.OBSERVED AN EMPLOYEE GARNISH A BEVERAGE WITH A LIME USING THEIR BARE HANDS. TO PREVENT CONTAMINATION BY HANDS, FOOD EMPLOYEES SHOULD NOT USE THEIR BARE HANDS TO HANDLE READY TO EAT FOODS.

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 WHITE RICE HELD AT 111*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS ARE TO BE MAINTAINED AT 135 DEGREES F OR ABOVE IN HOT HOLDING.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 09-February-2024




Comments
CRITICAL CONTROL POINT INSPECTION
III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands.OBSERVED AN EMPLOYEE GARNISH A BEVERAGE WITH A LIME USING THEIR BARE HANDS. TO PREVENT CONTAMINATION BY HANDS, FOOD EMPLOYEES SHOULD NOT USE THEIR BARE HANDS TO HANDLE READY TO EAT FOODS.
VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED THE CHEESE SAUCE AT 111*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS ARE TO BE MAINTAINED AT 135 DEGREES F OR ABOVE IN HOT HOLDING.