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

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food.OBSERVED CHICKEN HELD AT 71*F AND COOLING ON THE PREP LINE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE RAPIDLY COOLED FROM 135-70*F: WITHIN 2 HOURS, AND FROM 70-41*F: WITHIN 4 HOURS.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED GROUND BEEF HELD AT 48 DEGREES F IN THE PREP COOLER.TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING

3717-1-03.4(L) / Contents of a HACCP Plan
Critical Corrected During Inspection Incomplete HACCP plan. OBSERVED A ROP HACCP PLAN THAT DID NOT CONTAIN THE REQUIRED INFORMATION. THE HACCP PLAN SHALL CONTAIN THE FOLLOWING: -A flow diagram by specific food or category type identifying critical control points  -A description of the training program that ensures individuals responsible for implementing the HACCP plan -A statement of standard operating procedures for the plan under consideration  THE OPERATION SHALL HAVE A HACCP PLAN ON FILE BEFORE USING AS REDUCED OXYGEN PACKAGING METHOD FOR TCS FOODS. -