3717-1-02.4(C)(7) / PIC: duties - ensure employees are properly cooking TCS foods.
Critical Person in charge did not ensure employees are properly cooking TCS foods and/or using thermometers as required. OBSERVED THE PIC DID NOT PROPERLY DEMONSTRATE CALIBRATION OF THE FOOD TEMPERATURE MEASURING DEVICE; THERMOMETER READ 48 DEGREES FAHRENHEIT WHILE SUBMERGED IN ICE WATER, AND A PROPER ADJUSTMENT TOOL WAS NOT PROVIDED. TO ACCURATELY MEASURE THE TEMPERATURE OF TCS FOOD, FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROPERLY CALIBRATED. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING PROPER THERMOMETER CALIBRATION TECHNIQUES AND PROVIDED THE PIC WITH SUPPORTING DOCUMENTATION.

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. OBSERVED A BODILY FLUID CLEAN-UP KIT CONTAINING DISINFECTANT EFFECTIVE AGAINST NOROVIRUS WAS NOT PROVIDED AS PART OF THE VOMITING AND DIARRHEAL POLICY. TO PREVENT THE SPREAD OF NOROVIRUS, THE VOMITING AND DIARRHEA CLEAN-UP KIT MUST CONTAIN A CHLORINE BLEACH SOLUTION WITH A CONCENTRATION OF 1,000 TO 5,000 PPM OR OTHER DISINFECTANT REGISTERED AS EFFECTIVE AGAINST NOROVIRUS BY THE U.S. ENVIRONMENTAL PROTECTION AGENCY (EPA). AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE NECESSARY ELEMENTS OF A VOMITING AND DIARRHEA CLEAN-UP KIT.

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 THE TIME OF INSPECTION. 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(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. OBSERVED TIME/TEMPERATURE CONTROLLED FOR SAFETY (TCS) FOODS IN THE COLD HOLDING UNIT, SUCH AS HAM AND SLICED CHEESES, WERE KEPT AT TEMPERATURES BETWEEN 46–48 DEGREES FAHRENHEIT. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE ITEMS FROM THE COLD HOLDING UNIT AND PLACED THEM IN THE FREEZER UNTIL THEY REACHED 41 DEGREES FAHRENHEIT.

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 (BLEACH, QUATERNARY AMMONIUM SANITIZER, AND CLEANERS) WERE STORED NEXT TO FOOD ITEMS (CANS OF BABY CARROTS, SAUSAGE GRAVY, ETC.) ON THE SHELF. TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE-USE ARTICLES WITH POISONOUS OR TOXIC SUBSTANCES SUCH AS CLEANING AND DISINFECTING SUPPLIES, POISONOUS AND TOXIC MATERIALS SHALL BE STORED IN SUCH A WAY SO THAT THEY CANNOT CONTAMINATE SUCH ITEMS. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE CLEANING MATERIALS FROM THE FOOD STORAGE AREA.

3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical Food thermometers are not accurate. OBSERVED FOOD TEMPERATURE MEASURING DEVICE SCALED IN FAHRENHEIT IS NOT ACCURATE BUT READS 48 DEGREES FAHRENHEIT WHILE SUBMERGED IN ICE WATER. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, FOOD TEMPERATURE MEASURING DEVICES SHALL BE ACCURATE TO PLUS OR MINUS DEGREES FAHRENHEIT IN THE INTENDED RANGE OF USE. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE NECESSITY OF ACCURATE FOOD TEMPERATURE MEASURING DEVICES, AND THEIR PROPER CALIBRATION.