| 3-501.18 (A-B) / READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DISPOSITION Priority Item Corrected During Inspection Prepared TCS foods found with date marks beyond 7 days. Examples- cooked artichoke and tomato paste both dated 3/24 (10 days ago). Discard ready-to-eat time/temperature control for safety foods that exceed the time and temperature combination (41ºF or less for 7 days) or lack proper date labeling that cannot be verified. *Instructed facility to sort through products and discard items past 7 days. Correct By: 02-Apr-2024  |
| 4-703.11 (A-C) / HOT WATER AND CHEMICAL- SANITIZING METHOD Priority Item Repeat Corrected During Inspection No sanitizer measured at the final rinse of the chemical dish machine at the dish pit. Maintain a sanitizer rinse of 50 ppm chlorine. Adjust or repair dish machine as needed. *Instructed facility to manually wash, rinse and sanitize at the 3-compartment sink until the dish machine is in proper operation. Correct By: 02-Apr-2024 |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item Repeat Corrected During Inspection No current food / refrigeration temperature log available. Observed temperature log without a month identified that is logged through the 11th. (Today is the 2nd.) Maintain a daily temperature log to demonstrate active implementation of food safety procedures. *Start and accurate temperature and indicate the month of the year. Correct By: 02-Apr-2024 |