| 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. PIC failed to demonstrate knowledge of food safety as evidenced by presence of critical violations and performing risk level IV establishment activities under a level III license. 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(E) / Cooling methods - temperature and time control. Corrected During Inspection Observed improper method for cooling TCS foods. Observed mashed potatoes in a pot left on the stove from lunch for approximately 4 hours according to Director. PIC voluntarily discarded product. To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature. Observed a single-service plate containing chicken and corn sitting at room temperature in the kitchen. PIC voluntarily discarded the plate. 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. |
| 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. Observed hot dogs which were opened on 7/19/2017 according to PIC bearing no date mark. 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. |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed an Emerson non-commercial microwave in kitchen. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Use equipment until it no longer performs. Replace with commercial grade equipment only. |
| 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed plates and other single-service articles which were not inverted or covered to protect from contamination. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. |
| 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection The handwashing sink was not easily accessible. Observed a large stack of milk crates blocking access to the handwashing sink. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 3717-1-06.4(F) / Drying mops. Corrected During Inspection Observed mops being dried using an unapproved method. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
| 3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use. Critical Corrected During Inspection Observed unapproved application or use of a poisonous or toxic substance. Observed RAID ant and roach killer on the premises. PIC voluntarily discarded. To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule. |