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 such as cooling methods. When cooling food item, place it in an ice bath, (or) break into smaller amounts and ice bath (or) place in pans 2-inches deep and place in walk-in cooler uncovered. Cooling process can be difficult, but it is very important to monitor both time and temperature. Monitor time and temperature of all cooling food items. Cool from 135° to 70° F in 2 hours and 70°-41° F in additional 4 hours. If food is placed in cooling equipment, uncover container to promote rapid heat release.
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. Observed TCS food items (chicken breast, chicken strips, turkey, steak, and tuna) holding above 41F during inspection. Refer to CCP for temperature log.
To prevent the growth of pathogens, except during preparation, cooking, or cooling,TCS food shall be held at 41°F or less.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cracked container lids. Once containers are damaged or broken, remove from use.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Observed quaternary ammonium above 400 ppm in sanitizer bucket. Quaternary ammonium must be maintained between 200-400 ppm to prevent residue/chemical poisoning. PIC adjusted the concentration solution and used test strips to ensure accuracy.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.