| 3-304.12 (A-F) / IN-USE UTENSILS, BETWEEN-USE STORAGE Core Item Corrected During Inspection In-use utensils improperly stored between use. Ice cream scoops and spatula observed holding in water at 80F Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not time/temperature control for safety food. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 02-Feb-2022  |
| 3-501.17 (A-C) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE-MARKING Priority Foundation Item Corrected During Inspection Quiche, chilli sauce in WIC is improperly date marked. Quiche was made on Monday without a date mark present. Chilli sauce was dated 12/10 and not in its original container Ready-to-eat time/temperature control for safety foods prepared and held in refrigeration for more than 24 hours must be clearly marked to indicate a consumption or discard date of 7 days or less. (7 days = date of prep + 6 days.) Date quiche today and discard chilli sauce Correct By: 02-Feb-2022 |