3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention, specifically about proper temperature ranges for cooling and reheating techniques. Please ensure that the designated PIC has proper knowledge of food safety and adequate training with a Level I Food Safety course.
To prevent or correct factors that may cause foodborne illness, 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.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed raw ground beef thawing in the walk-in cooler above ready-to-eat foods like pickles, relish, and salad dressing. Please ensure that all food is protected from cross contamination by proper separation and storage of raw food from ready-to-eat foods in order to prevent foodborne illnesses.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed Cuisinart toaster to be labelled for Household Use Only. Please ensure that all equipment used within the facility is certified and approved for commercial use by a recognized food equipment testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed only chlorine test strips at the facility, while quaternary ammonia sanitizer tablets were in use. Please ensure that test strips for the appropriate sanitizer are available in order to ensure proper sanitation of food contact equipment, utensils, and surfaces.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-December-2017
| Comments |
|---|
| Gloves and thermometers available for use. Hot water adequate. Proper hot/cold holding temperatures of equipment and food items tested at time of inspection. Level II Food Safety certificate obtained - good. Please ensure that someone with a Level I food safety (PIC training) is available at all times during the hours of operation. |