3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. THE PIC (PERSON IN CHARGE) FAILED TO MAINTAIN OVERSIGHT AND CONTROL OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS TO NOT OCCUR.
3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health.OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.OPERATION MUST HAVE AN EMPLOYEE HEALTH POLICY ON FILE WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEE TO SIGN.
3717-1-03.2(N)(1) / Gloves - single use gloves
Critical Corrected During Inspection Observed single-use gloves being used improperly.OBSERVED FOOD EMPLOYEE HANDLING RAW(CHICKEN) AND READY TO EAT FOOD (BREAD) WITHOUT HANDWASHING AND CHANGING GLOVES.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.TO PREVENT CONTAMINATION OF FOOD THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEE SHALL PROPERLY WASH HANDS AND CHANGE GLOVES BETWEEN HANDLING RAW AND READY TO EAT FOODS. THE FOOD EMPLOYEE DISCARDED THE BREAD, WASHED HANDS, AND CHANGED GLOVES.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature.OBSERVED TCS FOODS (SLICED TOMATOES,CHEESE,CHOPPED LETTUCE) BEING STORED BETWEEN 46-49 DEGREES F IN COLD HOLDING.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE STORED AT A TEMPERATURE OF 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-03.5(E) / Consumer advisory.
Critical The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.OBSERVED THE MENU WITHOUT ASTERISKS TO IDENTIFY THE RAW/UNDERCOOKED FOOD ITEM.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. TO CORRECT, INCLUDE ASTERISKS ON THE MENU TO PROPERLY INFORM CONSUMERS OF RAW/UNDERCOOKED FOOD ITEMS. Correct By: 16-Jan-2018
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 dirty.OBSERVED MEAT CUTTER AND MIXER WITH FOOD DEBRIS.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EQUIPMENT SHALL BE CLEANED/SANITIZED EVERY FOUR HOURS OR BETWEEN TASK. Correct By: 16-Jan-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF MOLD/MILDEW IN ICE MACHINE.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, CLEAN ICE MACHINE ON A ROUTINE BASIS. Correct By: 16-Jan-2018
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.OBSERVED THE SPRAYER IN THE DISHWASHER AREA WITHOUT AN AIR GAP.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).TO PREVENT CONTAMINATION OF POTABLE WATER SUPPLY, INSTALL AN AIR GAP BETWEEN THE SPRAYER AND FLOOD LEVEL RIM OF AT LEAST ONE INCH. Correct By: 16-Jan-2018