IV / Demonstration of Knowledge
The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters.OBSERVED 4 BUCKETS OF ONION SAUCE HELD AT 58-73 DEGREES F IN THE WALK IN COOLER.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
VII / Protection from Contamination
Observed improper storage of food items.OBSERVED FOOD STORED ON THE FLOOR IN THE BASEMENT.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD SHALL BE STORED AT LEAST SIX INCHES ABOVE THE FLOOR.
VII / Protection from Contamination
Equipment food-contact surfaces or utensils are dirty. OBSERVED A BUILD UP OF DEBRIS IN THE ICE MACHINE.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.