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. 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: 19-Oct-2021
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 INCORRECT CONCENTRATION OF QUATERNARY SANITIZING SOLUTION IN 3 COMPARTMENT SINK. SOLUTION ABOVE 400PPM AT TIME OF INSPECTION. IMMEDIATELY PROVIDE THE NECESSARY ADJUSTMENTS TO QUATERNARY SOLUTION TO PREVENT A POSSIBLE CHEMICAL HAZARD IN THE OPERATION, MAINTAIN AT ALL TIMES.) PIC MADE CORRECTIONS AT TIME OF INSPECTION.
Correct By: 19-Oct-2021
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Corrected During Inspection TCS foods not being hot held at the proper temperature. ( OBSERVED IMPROPER HOT HOLDING OF SCRAMBLE EGGS AND FRIED CHICKEN WINGS LOCATED AT THE GRILL TCS FOOD ITEM WAS AT 89-109 DEGREES FAHRENHEIT AT TIME OF INSPECTION. ALL TCS FOODS BEING HOT HELD SHALL BE AT A TEMP. OF 135 DEGREES FAHRENHEIT AND ABOVE TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION, MAINTAIN AT ALL TIMES.)
Correct By: 19-Oct-2021
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. (OBSERVED THERE WAS NO DISCLOSURE ON THE MENU FOR UNDERCOOKED EGGS. TO INFORM CONSUMERS OF THE INCREASED RISK OF FOODBORNE ILLNESS, A DISCLOSURE (ASTERISKING) SHALL IDENTIFY FOODS OFFERED IN A RAW OR UNDERCOOKED FORM. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO PROVIDE THE DISCLOSURE ON THE MENU.
Correct By: 19-Oct-2021
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Corrected During Inspection Unapproved chemical sanitizer used on food contact surfaces. ( OBSERVED QUATERNARY CONCENTRATION AT A LEVEL ABOVE 400PPM IN THE 3 COMPARTMENT SINK. IMMEDIATELY PROVIDE THE NECESSARY ADJUSTMENT TO QUATERNARY SANITIZER TO BE AT 200PPM-400PPM, IN ORDER TO PREVENT A POSSIBLE CHEMICAL HAZARD MAINTAIN AT ALL TIMES.)
Correct By: 19-Oct-2021
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. ( OBSERVED CLEANING ITEMS STORED WITH SPICES LOCATED IN THE FOOD PREP. AREA OF THE OPERATION. IMMEDIATELY PROVIDE SEPARATIONS OF CHEMICALS FROM FOOD ITEMS TO PREVENT POSSIBLE CHEMICAL HAZARD IN THE OPERATION, MAINTAIN AT ALL TIMES.)
Correct By: 19-Oct-2021
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. ( OBSERVED WORKING CONTAINER OF CHEMICAL SANITIZER WITHOUT CLEAR LABEL LOCATED IN THE FRONT SERVICE LINE AREA , JAR WITH BLUE LIQUID. IMMEDIATELY PROVIDE THE COMMON NAME OF CHEMICAL SANITIZER TO PREVENT POSSIBLE CHEMICAL HAZARD, MAINTAIN AT ALL TIMES,)
Correct By: 19-Oct-2021
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED THE PREP. SINK DRAIN LINE WERE NOT PROPERLY AIR GAPPED. TO PREVENT BACKFLOW AND CONTAMINATION OF THE FOOD AND EQUIPMENT, THE DRAIN LINE SHALL BE AT LEAST ONE INCH ABOVE THE FLOOR DRAIN. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO ENSURE THAT THE DRAIN LINE IS ONE INCH ABOVE THE FLOOR DRAIN
Correct By: 19-Oct-2021