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.CRITICAL VIOLATION WERE RECORDED 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.CRITICAL VIOLATIONS WERE CORRECTED AT TIME OF INSPECTION.
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 RAW SALMON (49 DEGREES F) AND LOBSTER (48 DEGREES F) STORED AT IMPROPER TEMPERATURE IN PRODUCTION LINE COOLER #1.
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 GROWTH OF PATHOGENS THAT MAY CAUSE AN FOODBORNE ILLNESS. TCS FOODS SHALL BE STORED AT 41 DEGREES F OR BELOW. PIC (PERSON IN CHARGE) IMMEDIATELY DISCARDED FOOD ITEMS THAT WERE STORED ABOVE 41 DEGREES F.
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 GARLIC INFUSED OIL WAS NOT DATEMARKED AND STORED ON COUNTERTOP ABOVE 41 DEGREES F.
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.GARLIC INFUSED OIL MADE IN THE OPERATION HAS TO BE PROPERLY DATEMARKED AND STORED AT 41 DEGREES F OR BELOW.
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Observed improper packaging of food using reduced oxygen packaging without a variance.
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes; (2) An FSO or RFE that packages TCS food using reduced oxygen packaging shall have a HACCP plan; (3) Except for fish that is frozen before, during and after packaging, an FSO or RFE may not package fish using a reduced oxygen packaging method; (4) An FSO or RFE that packages food using a cook-chill or sous vide process without obtaining a variance shall implement a HACCP plan, ensure that: the food is properly cooled as specified in this rule, held in refrigeration equipment with a system that continually monitors the time and temperature, and ensure that all records are maintained; (5) An FSO or RFE that packages cheeses using reduced oxygen packaging shall: (a) limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the FSO or RFE and that meet the standards of identity; (b) Have a HACCP plan, (c) Labels the package on the principal display panel with a use by date that does not exceed thirty days or the manufacturer's sell by or use by date, whichever occurs first; and (d) discards the reduced oxygen packaged cheese if it is not sold or consumed within thirty calendar days of its packaging. PROVIDE A HACCP PLAN, PROVIDE TIME/TEMPERATURE MONITORING SYSTEM FOR REFRIGERATION, PACKAGE TCS FOODS ABOVE 135*F, AND MAINTAIN TEMPERATURE RECORDS FOR ITEMS STORED IN ROP HEAT SEALED BAGS.