3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Corrected During Inspection The person in charge was unable to demonstrate proper knowledge of food safety and prevention in the areas of temperature controlls/sanitizer requirements.
To prevent or correct factors that may cause foodborne illess, 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. Inspector discussed cold/hot holding temp requirements, reheating requirements and sanitizer requirements, but highly recommends PIC complete an online ServSafe class to reinforce this knowledge.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. There were a few items on the top of the make table (between the grills) that had internal temps above 41 degrees F. The sliced ham and the swiss cheese had internal temps of 50 degrees F and 48 degreee F, respectively. Sliced tomatos on the top of another make table had an internal temp of 45 degrees F.
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 keep the internal temps of these TCS foods at 41 degrees F or lower, keep the lids to the tables closed between uses. Inspector confirmed that these items had not been out for more than an hour and would be used during the lunch hour. The lower portion of these coolers all kept foods at or below 41 degrees F.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. There was a container of veggie beef soup in the walkin cooler without a date marking.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Instructed PIC to determine age of soup (ask person who prepared it) and make sure it is no older than 7 days, discard if necessary.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Corrected During Inspection Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. During inspection, it was obseverd that the dishwasher was out of chlorine sanitizer solution, so there had been utensils and equipment that were not properly sanitized. This could lead to the spread of pathogenic organisms.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Operator was able to obtain a new bucket of chlorine sanitizer during inspection, and was sanitizing properly after hook up.