3717-1-02.4(A)(1) / PIC: Assignment of Responsibility
Critical CorrectedDuringInsp No person in charge present in food facility during inspection. To prevent a foodborne illness, food employees shall know basic food procedures that could cause a foodborne illness, ie:; employee could not demonstrate basic food code knowledge as it related to cold holding, cooling of chicken being cooked, cooled CORRECTED: employee found correct information.
Correct By: 15-Jan-2020
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. OBSERVED: Five gallon plastic bucket in the hand sink, To prevent a foodborne illness hand sinks shall be available so employees may properly wash their hands. CORRECTED: Employee removed the bucket.
Correct By: 15-Jan-2020
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Improper cooling of TCS food. OBSERVED: Battered chicken sitting at room temperature cooling. To prevent the growth of pathogens which could cause a foodborne illness .TCS foods shall be cooled from 135 degrees to 70 degrees or below in 2 hours and from 70 degrees to 41 degrees in 4 hours. CORRECTED: employee stated it had only been there an hour so it was placed in walk in cooler.
Correct By: 15-Jan-2020
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. TCS foods not used or consumed within 24 hours shall be dated to prevent a foodborne illness & discarded after 7 days. CORRECTED: Employee dated the food.
Correct By: 15-Jan-2020
3717-1-05(I) / Pressure.
Critical Water under pressure is not available to all fixtures as required. OBSERVED: Hand sink with water that just dribbled. Corrected: employee turned the water pressure up. To prevent a foodborne illness enough water shall be available so employees can properly wash their hands.
Correct By: 15-Jan-2020