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 TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-03.1(R)(2) / Shellstock - recording the date of sale or service
Critical Corrected During Inspection Date the last shellstock was sold or served was not recorded on the label.OBSERVED NO DATE OF WHEN THE LAST SHELLSTOCK WAS SOLD/SERVED RECORDED ON THE LABEL. FOR TRACEABILITY, THE DATE OF WHEN THE LAST SHELLSTOCK WAS SOLD/SERVED SHALL BE RECORDED ON THE LABEL/TAG

3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Corrected During Inspection Shellstock tags improperly removed from the container. OBSERVED A SHELLSTOCK TAG THAT WERE REMOVED FROM THE BAG OF CLAMS. SHELLSTOCK TAGS SHALL NOT BE REMOVED FROM THE SHELLSTOCK CONTAINER UNTIL THE LAST SHELLSTOCK IS SOLD.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.OBSERVED THE QUATERNARY AMMONIUM SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (0 PPM) FOR CONCENTRATION IN THE FOLLOWING AREAS: -MEAT ROOM -BAKERY -HOT FOODS THE QUATERNARY AMMONIUM SANITIZING SOLUTION SHALL BE HELD BETWEEN 200-400 PPM FOR EFFECTIVE SANITIZING.

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 A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER.TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.(HOT FOODS AREA)

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 THE CHICKEN HELD BETWEEN 125-128*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING: -SPINACH PIES:55*F (MAHA FALAFIL) -SHREDDED CHEESE:54*F (SUB STATION) - CHICKEN:44*F (HOT FOODS) TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING

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. OBSERVED AMERICAN CHEESE NOT DISCARDED WHEN REQUIRED. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.

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 AMERICAN CHEESE SLICES IMPROPERLY DATEMARKED IN THE DELI DISPLAY ASE. THE CHEESE WAS DATEMARKED FOR 29 DAYS AFTER THE OPENING DATE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.

3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Corrected During Inspection Missing and/or incomplete allergen declaration(s). OBSERVED CRAB DIP AND SALMON DIP WITHOUT THE ALLERGEN DECLARATIONS ON THE LABEL. TO PREVENT ILLNESS, THE ALLERGEN DECLARATION SHALL BE INCLUDED ON THE LABEL. (SALES FLOOR)