3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical 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: 30-Mar-2022
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.An Employee Health Policy is not provided for the food service operation. Food employees are not informed in a verifiable manner of their responsibility to report to the person in charge (PIC) information about their health as it relates to communicable disease and diseases that are transmissible through food. To prevent the spread of disease, the PIC must ensure that employees are aware of reporting requirements for COVID-19 symptoms, major symptoms of concern such as diarrhea and jaundice and the thirteen reportable diseases. The Inspector provided an updated health policy which includes COVID-19 symptoms to the PIC. The PIC secured signatures of employees on shift with a commitment to provide policy copies for all back-of-house (BOH) employees.
Correct By: 30-Mar-2022
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. ( OBSERVED HAND SINK IN FOOD PREP. AREA BLOCK WITH RACK NOT PROVIDE EASY ACCESS FOR EMPLOYEES TO WASH THEIR HANDS. IMMEDIATELY REMOVE THE RACK FROM HAND SINK AREA TO ENSURE THE PROPER HAND WASHING IN THE OPERATION) OWNER REMOVE RACK FROM BLOCKING HAND SINK AT TIME OF INSPECTION.
Correct By: 30-Mar-2022
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing.( OBSERVED FOOD EMPLOYEE WASHING PITCHER FOR SMOOTH IN THE HAND SINK FRONT SERVICE LINE AREA. IMMEDIATELY DISCONTINUE USING HAND SINK TO WASH EQUIPMENT IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION. HAND SINK SHALL BE USED FOR HAND WASHING ONLY, MAINTAIN AT ALL TIMES)
Correct By: 28-Mar-2022
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. Observed a large,covered container of cooked grits cooling in the reach-in cooler at 94 degrees Fahrenheit, after three hours. To prevent bacterial growth that can lead to foodborne illness, cooked TCS foods shall be cooled within two hours from 135 degrees Fahrenheit to 70 degrees Fahrenheit and within four hours from 70 degrees Fahrenheit to 41 degrees Fahrenheit. Since the food did not cool properly during the first stage, the PIC discarded the cooked grits. The Inspector captured the discarded grits on the Voluntary Destruction Form. Finally, the Inspector instructed the PIC on the use of cooling methods such as shallow pans, separating the food into smaller/thinner portions, ice water baths, or adding ice as an ingredient to facilitate the cooling process.
Correct By: 28-Mar-2022