3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Observed unavailable documentation requiring all employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Properly provide for all food handler employees documentation requiring to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Correct By: 24-Apr-2023
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 on the can-opener blade and the dough maker spindle.
Note: Sanitarian observed staff immediately corrected during inspection.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed not all clean utensils not stored in a self-draining position and covered or inverted.
properly provide all clean utensils, primarily stored ladles, in a self-draining position and covered or inverted.
Correct By: 30-Apr-2023
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed the walk-in cooler door seal partially not intact, tight or properly adjusted.
rpair to properly restore the walk-in cooler door seal which is partially not intact, tight or properly adjusted.
Correct By: 30-Apr-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed the floor missing material located by the dishwasher equipment.
repair to properly restore the observed the floor missing material located by the dishwasher equipment.
Correct By: 30-Apr-2023
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed build-up on the ceiling vent cover located in the warewashing area.
remove the observed build-up from the ceiling vent cover which is located in the warewashing area.
Correct By: 30-Apr-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed the handwashing sink missing a wall seal located by the dishwasher equipment.
repair to properly restore the observed handwashing sink which is missing a wall seal located by the dishwasher equipment.
Correct By: 30-Apr-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-April-2023
| Comments |
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: 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. Finally, the Inspector outlined ways to prevent critical violations during future inspections I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. Observed unavailable documentation requiring all employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule. Sanitarian informed by properly providing available employee health policy agreement documentation requiring all employee(s) decreases the opportunities for foodborne illness outbreaks. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. |