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. ( OPERATION HAS WRITTEN PROCEDURE IN REGARDS TO TIME AS PUBLIC HEALTH CONTROL FOR THE SUSHI RICE, HOWEVER WRITTEN PROCEDURES WERE NOT IMPLEMENTED CORRECTLY AT TIME OF INSPECTION. WRITTEN PROCEDURES AND PLANS, AS SPECIFIED IN THIS CHAPTER AS DEVELOPED BY THE FOOD SERVICE ARE MAINTAINED AND IMPLEMENTED IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION)
Correct By: 14-Dec-2023
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.
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 provided food safety literature to the PIC, explicitly underscoring information to be shared with the staff, as well as outlining ways to prevent critical violations during future inspections.
Correct By: 14-Dec-2023
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 IMPROPER HOT HOLDING OF SUSHI WHITE RICE FOOD CONTAINER LOCATED ON THE FRONT SERVICE LINE COOLER. TCS FOOD ITEM WAS AT 74 DEGREES FAHRENHEIT. ALL TCS FOODS BEING HOT HELD IS TO BE MAINTAIN AT A TEMP. OF 135 DEGREES FAHRENHEIT AND ABOVE IN ORDER TO PREVENT BACTERIAL GROWTH IN WHICH COULD CAUSE A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PIC VOLUNTARILY DISCARDED THE SUSHI RICE AT TIME OF INSPECTION.
Correct By: 14-Dec-2023
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). ( TIME AS PUBLIC HEALTH CONTROL BEING USED FOR SUSHI WHITE RICE, OBSERVED CONTAINER OF RICE NOT CLEARLY MARKED WHEN TO DISCARD AFTER FOUR HOURS. IF TIME WITHOUT TEMPERATURE CONTROL IS USED AS THE PUBLIC HEALTH CONTROL UP TO A MAX OF FOUR HOURS: THE FOOD IS TO BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PIC VOLUNTARILY DISCARDED THE RICE AT TIME OF INSPECTION.
Correct By: 14-Dec-2023
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Corrected During Inspection Facility does not have an employee with manager certification in food protection. ( Certification email on 12/15/2023 )
Correct By: 21-Dec-2023
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. ( OBSERVED IMPROPER THAWING OF RAW FROZEN TUNA STEAKS IN REDUCED OXYGEN PACKAGING LOCATED IN THE FRONT SERVICE LINE COOLER)
Correct By: 21-Dec-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-December-2023
| Comments |
|---|
| WALK-IN COOLER NOT BEING USED AT TIME OF INSPECTION. REVISED ADDED MANAGER CERTIFICATION. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. VI - TCS Food: Observed improper use of time as a public health control for up to four hours.TIME AS PUBLIC HEALTH CONTROL BEING USED FOR SUSHI WHITE RICE, OBSERVED CONTAINER OF RICE NOT CLEARLY MARKED WHEN TO DISCARD AFTER FOUR HOURS. IF TIME WITHOUT TEMPERATURE CONTROL IS USED AS THE PUBLIC HEALTH CONTROL UP TO A MAX OF FOUR HOURS: THE FOOD IS TO BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PIC VOLUNTARILY DISCARDED THE RICE AT TIME OF INSPECTION. VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED IMPROPER HOT HOLDING OF SUSHI WHITE RICE FOOD CONTAINER LOCATED ON THE FRONT SERVICE LINE COOLER. TCS FOOD ITEM WAS AT 74 DEGREES FAHRENHEIT. ALL TCS FOODS BEING HOT HELD IS TO BE MAINTAIN AT A TEMP. OF 135 DEGREES FAHRENHEIT AND ABOVE IN ORDER TO PREVENT BACTERIAL GROWTH IN WHICH COULD CAUSE A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION) PIC VOLUNTARILY DISCARDED THE SUSHI RICE AT TIME OF INSPECTION. |