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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 Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation.
Correct By: 13-Sep-2023
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. ( OBSERVED IMPROPER COOLING OF CUT WATERMELON LOCATED IN THE FOOD PREP. AREA OF THE OPERATION. TCS FOOD ITEM WAS AT 61 DEGREES FAHRENHEIT LOCATED IN THE REACH-IN FRONT SERVICE LINE COOLER. TCS FOODS SUCH AS CUT WATERMELON IS TO BE COOLED WITHIN FOUR HOURS TO 41 DEGREES FAHRENHEIT AND BELOW IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS, MAINTAIN AT ALL TIMES) PIC MADE CORRECTIONS AT TIME OF INSPECTION.
Correct By: 13-Sep-2023

3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. ( OBSERVED MISSING BASE COVING AT WALL UNDER THE OVEN IN THE KITCHEN. PROVIDE BASE COVING WHERE IS NEEDED IN THE OPERATION)
Correct By: 20-Sep-2023


Inspection Information


Facility Type: Non-Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 13-September-2023




Comments
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.

I - P - Employee Health: The operation had an employee health policy on file.

X - P - Chemical: Toxic materials are properly identified and stored.

III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.

VI - TCS Food: TCS foods were not cooled using the proper time and temperature parameters.
OBSERVED IMPROPER COOLING OF CUT WATERMELON LOCATED IN THE FOOD PREP. AREA OF THE OPERATION. TCS FOOD ITEM WAS AT 61 DEGREES FAHRENHEIT LOCATED IN THE REACH-IN FRONT SERVICE LINE COOLER. TCS FOODS
SUCH AS CUT WATERMELON IS TO BE COOLED WITHIN FOUR HOURS TO 41 DEGREES FAHRENHEIT AND BELOW IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS, MAINTAIN AT ALL TIMES) PIC MADE CORRECTIONS AT TIME OF INSPECTION.