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 AT TIME OF INSPECTION. THE OPERATOR IS RESPONSIBLE FOR MAINTAINING CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.OBSERVED THE FOLLOWING RAW FOODS STORED NEXT TO READY TO EAT FOOD IN THE COOLER: -TUNA STORED ADJACENT TO READY TO EAT FOODS -STEAK STORED ADJACENT TO TOFU -BURGER STORED ADJACENT TO READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, RAW ANIMAL PRODUCTS ARE TO BE STORED ACCORDING TO THE MINIMUM INTERNAL COOKING REQUIREMENTS.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE MEAT SLICER.TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES ARE TO BE CLEAN TO SIGHT AND TOUCH.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED CRYOVACED CHICKEN HELD AT IMPROPER TEMPERATURES IN THE WALK IN COOLER. THE CHICKEN WAS PREPARED THE NIGHT BEFORE AND WAS HELD BETWEEN 71*F-73*F DEGREES F.TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE RAPIDLY COOLED FROM 135-70*F: WITHIN 2 HOURS, AND FROM 70-41*F: WITHIN 4 HOURS. OBSERVED TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS ARE TO BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. ABOUT 50 LBS OF CRYOVACED WINGS WERE DISCARDED BY A FOOD EMPLOYEE AT TIME OF INSPECTION.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED THE CHICKEN BREAST HELD BETWEEN 94-107*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS ARE TO BE MAINTAINED AT 135 DEGREES F OR ABOVE IN HOT HOLDING.

3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). THE OPERATION IS USING TIME AS A PUBLIC HEALTH CONTROL FOR SUSHI RICE. THE WRITTEN PROCEDURES INDICATE THAT THE RICE WILL BE HELD UP TO 4 HOURS ONCE REMOVED FROM TEMPERATURE CONTROL. ACCORDING TO THE LOGS ON FILE, THE SUSHI RICE IS BEING HELD LONGER THAN THE DESIGNATED DISCARD TIME.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials.OBSERVED A SANITIZER BUCKET NEXT TO THE MUSHROOMS UNDER THE PREP TABLE. TO PREVENT CHEMICAL CONTAMINATION, SEPARATE FOOD/FOOD EQUIPMENT FROM TOXIC CHEMICALS.

3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Improper packaging of food using reduced oxygen packaging without a variance.THE OPERATION IS PACKAGING TCS FOODS USING A REDUCED OXYGEN PACKAGING METHOD WITHOUT A HACCP PLAN ON FILE. THE OPERATION SHALL HAVE A HACCP PLAN ON FILE BEFORE USING AS REDUCED OXYGEN PACKAGING METHOD FOR TCS FOODS.