3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS DURING THE INSPECTION. BASED ON THE INHERENT RISK OF A FOOD SERVICE OPERATION, THE PERSON IN CHARGE SHOULD EXERCISE MANAGERIAL DUTY AND DEMONSTRATE FOOD SAFETY KNOWLEDGE BY HAVING NO CRITICAL VIOLATIONS DURING THE INSPECTION.
ALL VIOLATIONS WERE NOT CORRECTED DURING THE INSPECTION.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Improper bare-hand contact with RTE foods. OBSERVED CREWMEMBER USING BARE HANDS TO ADD READY TO EAT VEGETABLE TOPPINGS SUCH AS TOMATOES AND RED CABBAGE TO BURRITO. TO PREVENT THE CONTAMINATION OF PATHOGENS THAT MAY CAUSE FOODBORNE ILLNESS TO READY TO EAT FOOD THE PERSON IN CHARGE SHOULD USE SINGLE SERVICE GLOVES OR OTHER FOOD UTENSILS OR EQUIPMENT FOR TOUCHING READY TO EAT FOOD THAT IS BEING SERVED TO CUSTOMERS.
THE VIOLATION WAS NOT CORRECTED DURING THE INSPECTION.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. OBSERVED WHITE RICE BEING HELD AT 75 DEGREES FAHRENHEIT. TO MINIMIZE THE GROWTH OF PATHOGENS OF PUBLIC HEALTH CONCERN, THE PERSON IN CHARGE SHOULD ENSURE WHITE RICE BEING HELD FOR SERVICE IS HELD AT HOT HOLDING TEMPERATURE OF 135 DEGREES FAHRENHEIT OR HIGHER OR COLD HOLDING TEMPERATURE OF 41 DEGREES FAHRENHEIT OR LOWER.
THE VIOLATION WAS CORRECTED DURING THE INSPECTION.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. OBSERVED NO FOOD PROTECTION LEVEL-2 MANAGERIAL CERTIFICATE FOR ESTABLISHMENT.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Repeat No written procedures for responding to vomiting or diarrheal events. OBSERVED NO PROCEDURES FOR INCIDENCE OF VOMITING AND DIARRHEAL EVENTS.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. OBSERVED NO FOOD PROBED TEMPERATURE MEASURING DEVICE ON SITE.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. OBSERVED RAW CHICKEN STORED OVER READY TO EAT RED CABBAGE IN SMALL REACH IN COOLER ADJACENT TO ATOSA REACH IN COOLER.
3701-21-25(K) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection. OBSERVED CREWMEMBER TO BE WORKING ALONE WITHOUT PROPER FOOD HANDLERS CERTIFICATION.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-August-2023
| Comments |
|---|
| VENDOR; RESTAURANT DEPOT AND US. FOODS. NEED MANAGER FOOD PROTECTION LEVEL 2. |
| IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. Improper bare-hand contact with RTE foods. OBSERVED CREWMEMBER USING BARE HANDS TO ADD READY TO EAT VEGETABLE TOPPINGS SUCH AS TOMATOES AND RED CABBAGE TO BURRITO. TO PREVENT THE CONTAMINATION OF PATHOGENS THAT MAY CAUSE FOODBORNE ILLNESS TO READY TO EAT FOOD THE PERSON IN CHARGE SHOULD USE SINGLE SERVICE GLOVES OR OTHER FOOD UTENSILS OR EQUIPMENT FOR TOUCHING READY TO EAT FOOD THAT IS BEING SERVED TO CUSTOMERS. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS DURING THE INSPECTION. BASED ON THE INHERENT RISK OF A FOOD SERVICE OPERATION, THE PERSON IN CHARGE SHOULD EXERCISE MANAGERIAL DUTY AND DEMONSTRATE FOOD SAFETY KNOWLEDGE BY HAVING NO CRITICAL VIOLATIONS DURING THE INSPECTION. |