3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage
Critical PIC did not ensure employees are proplerly maintaining temperatures of TCS foods during hot and cold storage.

3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters.

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 FOOD SPILLAGE IN THE EQUIPMENT UTENSIL DRAWER. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS ALL FOOD EQUIPMENT OR FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED AFTER USAGE. THE PIC CORRECTED BY CLEANING AND SANITIZING BOTH THE DRAWER AND ALL FOOD UTENSILS.

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 FOOD DEBRIS BUILD UP ON THE INTERIOR COMPONENTS AND BLADE OF THE DELI SLICER TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE DELI SLICER

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 SANITIZER SOLUTION FOR THREE COMPARTMENT SINK WAS AT 100PPM. TO PREVENT THE CONTAMINATION OF SILVERWARE, DISHWARE, FOOD HOLDING CONTAINERS, ETC. WHICH CAN LEAD TO A FOODBORNE ILLNESS, THE SANITIZER CONCENTRATION SHALL BE PROPERLY ADJUSTED IN THE 3 COMPARTMENT SINK AND MONITORED DURING THE THE SANITIZING PROCESS. AT THE TIME OF INSPECTION, THE PIC CORRECTED BY ADJUSTING THE CONCENTRATION TO PROPER LEVEL TO PREVENT CONTAMINATION OF DISHWARE WHICH MAY LEAD TO A FOODBORNE ILLNESS

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 CHICKEN BEING HOT HELD AT 114 DEGREES F AND THERE WAS INSUFFICIENT WATER IN THE BOTTOM OF HOT HOLDING UNIT TO MAINTAIN THE TEMPERATURE.. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL HOT TCS FOODS SHALL BE HOT HELD AT 135 DEGRESS F OR HIGHER. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY RE-HEATING THE TCS FOODS TO ABOVE 165 DEGRRES F AND ADDED WATER TO THE HOT HOLDING UNIT

3717-1-06.4(K) / Controlling pests.
Critical Corrected During Inspection Presence of live insects, rodents, and other pests. OBSERVED A CAN OF BUG SPRAY ON SHELF ABOVE PREP TABLE. CORRECT BY USING APPROVED PEST CONTROL SERVICE. THE PIC CORRECTED BY REMOVING CAN FROM THE FOOD SERVICE AREA.

3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable. OBSERVED BROKEN TIPS ON THE EDGE OF SPATULA'S THAT WERE NOT EASILY CLEANABLE. THE PIC CORRECTED BY DISPOSING OF DAMAGED SPATULAS AT THE TIME OF INSPECTION

3717-1-05.1(P)(1) / Prohibiting a cross connection.
Critical Cross connection between the drinking water system and a nondrinking water system. OBSERVED THE SPRAYER NOZZLE ON VEGETABLE RINSE SINK HANGS BELOW THE FLOOD RIM. CORRECT BY ADJUSTING THE SPRAYER HOSE TO HANG ABOVE THE FLOOD RIM WHEN NOT IN USE.
Correct By: 28-Aug-2019