3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS DURING THE INSPECTION. BASED ON THE FOOD SAFETY RISK INHERENT TO A FOOD SERVICE OPERATION, THE PERSON IN CHARGE SHOULD USE MANAGERIAL CONTROL AND DEMONSTRATE FOOD SAFETY KNOWLEDGE BY HAVING NO CRITICAL VIOLATIONS DURING THE INSPECTION.
CRITICAL 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 COOKED RICE IN WALK IN COOLER. TO MINIMIZE THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOOD-BORNE OUTBREAK, THE PERSON IN CHARGE MUST ENSURE THAT TEMPERATURE/ CONTROLLED FOR SAFETY FOOD BEING STORED ON THE PREMISES FOR MORE THAN 24-HOURS SUCH AS COOKED RICE BARE A DATE MARK OF NO MORE THAN SEVEN-DAYS USING THE DAY OF PRODUCTION AS DAY ONE AND THE DAY OF DISCARD OR LAST DAY OF USE FOR SERVICE AS DAY SEVEN.
VIOLATION WAS CORRECTED DURING THE INSPECTION.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. OBSERVED DURING THE INSPECTION
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. OBSERVED DURING THE INSPECTION.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-November-2023
| Comments |
|---|
| NO MANAGERIAL CERTIFICATION ON FILE. |
| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. OBSERVED COOKED RICE IN WALK IN COOLER. TO MINIMIZE THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOOD-BORNE OUTBREAK, THE PERSON IN CHARGE MUST ENSURE THAT TEMPERATURE/ CONTROLLED FOR SAFETY FOOD BEING STORED ON THE PREMISES FOR MORE THAN 24-HOURS SUCH AS COOKED RICE BARE A DATE MARK OF NO MORE THAN SEVEN-DAYS USING THE DAY OF PRODUCTION AS DAY ONE AND THE DAY OF DISCARD OR LAST DAY OF USE FOR SERVICE AS DAY SEVEN. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED CRITICAL VIOLATIONS DURING THE INSPECTION. BASED ON THE FOOD SAFETY RISK INHERENT TO A FOOD SERVICE OPERATION, THE PERSON IN CHARGE SHOULD USE MANAGERIAL CONTROL AND DEMONSTRATE FOOD SAFETY KNOWLEDGE BY HAVING NO CRITICAL VIOLATIONS DURING THE INSPECTION. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. |