3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC(PERSON IN CHARGE) unable to demonstrate knowledge by having no critical violations. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE 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

3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Written procedures and plans are not maintained and implemented for responding to vomiting and diarrheal events. TO EFFECTIVELY CLEAN UP VOMITING AND DIARRHEAL ACCIDENTS, AN ENVIRONMENTAL PROTECTION AGENCY REGISTERED DISINFECTANT EFFECTIVE AGAINST NOROVIRUS OR CHLORINE BLEACH SOLUTION WITH A CONCENTRATION OF 1000 TO 5000 PPM SHALL BE USED TO PREVENT THE SPREAD OF NOROVIRUS. VIOLATION WAS NOT CORRECTED DURING INSPECTION. THE SANITARIAN PROVIDED THE PIC WITH EDUCATIONAL MATERIALS TO REFERENCE FOR SUBSEQENT INSPECTIONS.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. OBSERVED DISHWASHER WASHING SOILED DISHES AND PUTTING THEM AWAY WITH OUT WASHING HANDS. TO PREVENT CONTAMINATION OF UTENSILS WITH BACTERIA THAT CAN LEAD TO FOODBORNE DISEASE, FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS AFTER HANDLING SOILED EQUIPMENT OR UTENSILS, AND IMMEDIATELY BEFORE WORKING WITH CLEAN EQUIPMENT AND UTENSILS. DISHWASHER RAN THE AFFECTED DISHES THROUGH THE DISH MACHINE, AND HE WAS INSTRUCTED TO WASH HIS HANDS BETWEEN HANDLING SOILED AND CLEANED UTENSILS.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible.TO PROMOTE PROPER HANDWASHING, ACCESS TO HANDWASHING SINK MUST BE AVAILABLE TO FOOD EMPLOYEES AT ALL TIMES. THIS VIOLATION WAS CORRECTED AT THE TIME OF THE INSPECTION

3717-1-03.1(R)(3) / Shellstock - retaining the identity of the source.
Critical Shellstock source served or sold not retained. TO MAINTAIN TRACE BACK CAPABILITY FOR ALL SHELLSTOCK, TAGS SHALL BE MAINTAINED USING AN APPROVED RECORD KEEPING SYSTEM THAT KEEPS THE TAGS OR LABELS IN CHRONOLOGICAL ORDER CORRELATED TO DATE THAT IS RECORDED ON THE TAG OR LABEL. THE VIOLATION WAS NOT CORRECTED DURING INSPECTION

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection food not properly protected from contamination by separation, packaging, and segregation in walk-in cooler. OBSERVED UNWRAPPED PASTRIES IN THE WALK-IN COOLER. TO PREVENT CONTAMINATION OF READY TO EAT FOOD SUCH AS PASTRIES, THEY SHALL BE STORED IN PACKAGES, COVERED CONTAINERS, OR WRAPPINGS. PIC CORRECTED THE VIOLATION AT TIME OF INSPECTION.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection food not properly protected from contamination by separation, packaging, and segregation. OBSERVED UNCOVERED CONTAINERS OF GELATO IN THE WALK-IN COOLER. TO PREVENT CONTAMINATION OF READY TO EAT FOOD SUCH AS GELATO, GELATO SHALL BE STORED IN PACKAGES, COVERED CONTAINERS, OR WRAPPINGS. PIC CORRECTED VIOLATION AT TIME OF INSPECTION.

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 HEAVY DUTY CAN OPENER IN MAIN KITCHEN ENCRUSTED WITH FOOD DEBRIS. TO PREVENT CONTAMINATION OF FOOD BY SOILED EQUIPMENT SUCH AS HEAVY DUTY CAN OPENER, FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH. THE VIOLATION WAS CORRECTED DURING TIME OF INSPECTION.

3717-1-03.3(A)(1) / Raw animal foods - cooking
Critical Corrected During Inspection Raw animal food not cooked to required time and temperature. OBSERVED CHICKEN COOKED TO 155 DEGREES FAHRENHEIT ON SERVICE LINE. TO PREVENT BACTERIAL GROWTH THAT CAN LEAD TO FOOD BORNE ILLNESS, CHICKEN SHALL BE COOKED TO A TEMPERATURE OF AT LEAST 165 DEGREES FAHRENHEIT. PIC DISCARDED CHICKEN STOCK DURING TIME OF INSPECTION

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 SAUTEÈD MUSHROOMS, GRATED PARMESAN CHEESE, AND SHREDDED MOZZARELLA CHEESE ON SERVICE LINE HELD BETWEEN 46-51 DEGREES FAHRENHEIT. TO REDUCE THE GROWTH OF PATHOGENS THAT CAN LEAD TO FOOD BORNE ILLNESS, TCS FOOD SHALL BE MAINTAINED AT TEMPERATURES OF 41 DEGREES FAHRENHEIT OR LESS OR 135 DEGREES FAHRENHEIT OR ABOVE. PIC CORRECTED THE VIOLATION DURING THE INSPECTION.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. OBSERVED AIOLI SAUCE IN THE WALK IN COOLER WAS HELD BEYOND THE DATE MARK. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY TO EAT TIME TEMPERATURE-CONTROLLED FOR SAFETY FOOD SUCH AS AIOLI SAUCE PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS, SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT TEMPERATURE OF 41 DEGREES FAHRENHEIT OR LESS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY ONE. PIC DISCARDED DURING THE INSPECTION

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. RIBS IN THE WALK IN COOLER WERE HELD BEYOND THE DATE MARK. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY TO EAT TIME TEMPERATURE-CONTROLLED FOR SAFETY FOOD SUCH AS COOKED RIBS PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT TEMPERATURE OF 41 DEGREES FAHRENHEIT OR LESS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY ONE. PIC DISCARDED DURING THE INSPECTION

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 AIOLI IN THE MAIN KITCHEN WALK IN COOLER DATE MARKED FOR 6/21/2022 ON 6/29/2022. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS , READY TO EAT TIME TEMPERATURE-CONTROLLED FOR SAFETY FOODS SUCH AS AIOLI SAUCE PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR LESS FOR A MAXIMUM OF SEVEN DAYS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY ONE. VIOLATION WAS CORRECTED DURING THE INSPECTION

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 RIBS IN THE WALK IN COOLER DATE MARKED FOR 6/22/2022 ON 6/29/2022. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, READY TO EAT TIME TEMPERATURE-CONTROLLED FOR SAFETY FOOD SUCH AS COOKED RIBS PREPARED AND HELD IN THE OPERATION FOR MORE THAN TWENTY-FOUR HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES , SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR LESS, FOR A MAXIMUM OF SEVEN DAYS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY ONE. VIOLATION WAS NOT CORRECTED DURING THE INSPECTION

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. OBSERVED WORKING CONTAINER OF CLEANER ABOVE CULINARY SINK. TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE-USE ARTICLES WITH POISONOUS OR TOXIC SUBSTANCES SUCH AS CLEANING SUPPLIES, THESE MATERIALS SHALL BE STORED IN A WAY SO THAT THEY CANNOT CONTAMINATE SUCH ITEMS. THE PIC REMOVED THE CLEANING MATERIALS FROM THE MAIN KITCHEN CULINARY SINK AREA

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. DISH SOAP AT THE SINK IN THE BAR AREA WAS UNLABELED. WORKING CONTAINERS USED FOR POISONOUS OR TOXIC MATERIALS SUCH AS CLEANERS AND SANITIZERS TAKEN FROM BULK SUPPLIES SHALL BE CLEARLY AND INDIVIDUALLY IDENTIFIED WITH THE COMMON NAME OF THE MATERIALS. PIC LABELED CONTAINER AT TIME OF INSPECTION.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. OBSERVED WORKING CONTAINER HOLDING CLEANER ON SHELF ABOVE CULINARY SINK WAS UNLABELED. WORKING CONTAINERS USED FOR POISONOUS OR TOXIC MATERIALS SUCH AS CLEANERS AND SANITIZERS TAKEN FROM BULK SUPPLIES SHALL BE CLEARLY AND INDIVIDUALLY IDENTIFIED WITH THE COMMON NAME OF THE MATERIALS. AT THE TIME OF INSPECTION THE PIC REMOVED WORKING CONTAINER FROM THE SHELF ABOVE CULINARY SINK.