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 MAC& CHEESE IN REACH IN COOLER WITHOUT DATE MARKING.TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD SUCH AS MAC& CHEESE SAUCE 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 DISCARDED FOOD
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.OBSERVED WIPING CLOTHS NOT BEING STORED IN SANTIIZER BUCKET WHEN NOT IN USE
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency.OBSERVED HOOD SYSTEM FILTERS ARE DIRTY
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-December-2023
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| III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.OBSERVED MAC& CHEESE IN REACH IN COOLER WITHOUT DATE MARKING.TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOOD SUCH AS MAC& CHEESE SAUCE 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 DISCARDED FOOD |