3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical PIC unable to demonstrate knowledge of major food allergens. OBSERVED THE PIC WAS NOT ABLE TO IDENTIFY THE MAJOR FOOD ALLERGENS. TO DEMONSTRATE KNOWLEDGE AND PREVENT ALLERGY ATTACKS OR ANAPHYLAXIS DUE TO EXPOSURE TO MAJOR ALLERGENS, THE PIC SHALL BE ABLE TO IDENTIFY THE MAJOR FOOD ALLERGENS. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE MAJOR FOOD ALLERGENS.

3717-1-02.4(B)(2)(h) / PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility
Critical PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, personal hygiene, and facility maintenance. WHEN ASKED HOW HE WASHES HIS HANDS, THE PIC STATED THAT HE DOES IT IN THE THREE-COMPARTMENT SINK WHERE USUALLY THERE IS SOAP OR HAND DISINFECTANT AVAILABLE. THE PERSON IN CHARGE SHALL DEMONSTRATE TO THE LICENSOR THE APPLICABLE KNOWLEDGE OF FOODBORNE DISEASE PREVENTION BY DESCRIBING THE MANAGEMENT AND CONTROL OF HANDWASHING. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING PROPER CLEANING PROCEDURES WHEN WASHING HANDS AND EXPOSED PORTIONS OF THE ARMS.

3717-1-02.4(B)(2)(c) / PIC: Demonstration of Knowledge - Describing the symptoms associated with foodborne disease
Critical PIC unable to demonstrate knowledge of symptoms of foodborne disease. OBSERVED THE PIC WAS UNABLE TO DESCRIBE THE MAJOR SYMPTOMS ASSOCIATED WITH THE DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. TO DEMONSTRATE KNOWLEDGE AND PREVENT POTENTIAL CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS WITH MICROORGANISMS THAT CAN LEAD TO FOODBORNE ILLNESS, THE PIC SHALL BE ABLE TO DESCRIBE THE SYMPTOMS ASSOCIATED WITH THE DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE MAJOR SYMPTOMS OF FOODBORNE DISEASE.

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 BLACK AND BROWN BUILDUP ON THE INTERIOR SIDE WALLS AND UPPER PLATE OF THE ICE MACHINE. TO PREVENT CONTAMINATION WITH MICROORGANISMS THAT CAN CAUSE ILLNESS, EQUIPMENT FOOD-CONTACT SURFACES SUCH AS THE INTERIOR OF THE ICE MACHINE SHALL BE CLEAN TO SIGHT AND TOUCH. AT THE TIME OF THE INSPECTION, THE PIC DIRECTED A FOOD EMPLOYEE TO REMOVE THE ICE AND CLEAN/SANITIZE THE ICE MACHINE.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED SERVICE LINE TCS FOOD SUCH AS SAUSAGES MAINTAINED AT 85 DEGREES FAHRENHEIT IN THE HOT HOLDING UNIT. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW, OR A TEMPERATURE OF 135 DEGREES FAHRENHEIT OR ABOVE, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE SAUSAGES FROM THE HOT HOLDING UNIT AND REHEATED THEM UNTIL THEY REACHED 165 DEGREES FAHRENHEIT.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. OBSERVED READY-TO-EAT TCS FOODS SUCH AS SLICED HAM AND SAUSAGES NOT DISCARDED WHEN NOT DATE MARKED. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOODS SUCH AS SLICED HAM AND SAUSAGES SHALL BE DISCARDED IF STORED IN A CONTAINER THAT DOES NOT BEAR A DATE OR DAY. AT THE TIME OF THE INSPECTION THE PIC DISCARDED THE FOOD ITEMS.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED READY-TO-EAT TCS FOOD SUCH AS SLICED HAM AND SAUSAGE IN THE WALK-IN COOLER IN THE KITCHEN WERE NOT DATE MARKED. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TIME/TEMPERATURE CONTROLLED FOR SAFETY (TCS) FOOD SUCH AS SLICED HAM PREPARED AND PACKAGED BY A FOOD PROCESSING PLANT SHALL BE CLEARLY MARKED AT THE TIME THE ORIGINAL CONTAINER IS OPENED IN A FOOD SERVICE OPERATION, AND IF THE FOOD IS HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS AT 41 DEGREES FAHRENHEIT OR BELOW, TO INDICATE THE DATE WHEN SEVEN DAYS HAS PASSED COUNTING THE DAY THE ORIGINAL CONTAINER IS OPENED AS DAY ONE. AT THE TIME OF THE INSPECTION, THE PIC DISCARDED THE SLICED HAM AND SAUSAGE.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED SLICED HAM IN THE WALK-IN COOLER IN THE KITCHEN DATED 12/10 (13-DAY DATE MARK). TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TIME/TEMPERATURE CONTROLLED FOR SAFETY (TCS) FOOD SUCH AS SLICED HAM PREPARED AND PACKAGED BY A FOOD PROCESSING PLANT SHALL BE CLEARLY MARKED AT THE TIME THE ORIGINAL CONTAINER IS OPENED IN A FOOD SERVICE OPERATION, AND IF THE FOOD IS HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS AT 41 DEGREES FAHRENHEIT OR BELOW, TO INDICATE THE DATE WHEN SEVEN DAYS HAS PASSED COUNTING THE DAY THE ORIGINAL CONTAINER IS OPENED AS DAY ONE. AT THE TIME OF THE INSPECTION, THE PIC DISCARDED THE SLICED HAM.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. OBSERVED READY-TO-EAT TCS FOODS SUCH AS SLICED HAM NOT DISCARDED AFTER THE MAXIMUM OF SEVEN DAYS FROM DATE MARK OF 12/10 (13-DAY DATE MARK). TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY-TO-EAT TCS FOODS SUCH AS SLICED HAM SHALL BE DISCARDED IF APPROPRIATELY MARKED WITH A DATE OR DAY THAT EXCEEDS THE SEVEN DAYS TIME SPECIFICATION. AT THE TIME OF THE INSPECTION THE PIC DISCARDED THE FOOD ITEM.

3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. OBSERVED NO CONSUMER ADVISORY DISCLOSURE PLACED ON THE MENU (NO ASTERISKING OF FOOD ITEMS SERVED RAW OR UNDERCOOKED SUCH AS EGGS OR BURGERS). TO INFORM CONSUMERS OF THE INCREASED RISK OF FOODBORNE ILLNESS WHEN CONSUMING ANIMAL FOOD SUCH AS MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS, RAW, UNDERCOOKED, OR WITHOUT OTHERWISE BEING PROCESSED TO ELIMINATE PATHOGENS, THE LICENSE HOLDER SHALL USE A DISCLOSURE AND REMINDER UTILIZING MEANS SUCH AS MENU ADVISORIES. THE DISCLOSURE SHALL INCLUDE IDENTIFICATION OF THE ANIMAL-DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THAT THE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE A COMPLETE DISCLOSURE ON THE MENU, AND PROVIDED SUPPORTING DOCUMENTATION.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. OBSERVED POISONOUS AND TOXIC MATERIALS (SUCH AS OVEN, GRILL AND FRYER CLEANER, AND CHLOROX DISINFECTANT WIPES) STORED ON THE TABLE NEXT TO EQUIPMENT AND UTENSILS (KNIVES, CAN OPENER, FOOD PROCESSOR). TO PREVENT CONTAMINATION OF FOOD WITH POISONOUS AND TOXIC SUBSTANCES SUCH AS WINDEX AND CLEANER, POISONOUS AND TOXIC MATERIALS SHALL BE STORED IN SUCH A WAY SO THAT THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE-USE ARTICLES. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE CLEANING AND DISINFECTING MATERIALS FROM THE FOOD EQUIPMENT AND UTENSILS AREA.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED DISH MACHINE CONDENSATE LINE WAS NOT PROPERLY AIR GAPPED IN THE KITCHEN. TO PREVENT POTENTIAL CONTAMINATION OF FOOD, EQUIPMENT, OR UTENSILS, RESULTING FROM BACKFLOW, A DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD, PORTABLE EQUIPMENT, OR UTENSILS ARE PLACED, SUCH AS A DISH MACHINE, MAY NOT BE DIRECTLY PLUMBED TO A FLOOR DRAIN, AND SHALL HAVE AN AIR GAP AT LEAST ONE INCH ABOVE THE DRAIN TO PREVENT BACK SIPHONAGE. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE SPECIFICATIONS FOR AN INDIRECT CONNECTION.