| No violations were documented at the time of inspection. |
| Comments |
|---|
| No violations were observed during this inspection: Excellent work. Note: ALL walk-ins, prep coolers, and freezers must have an separate internal temperature gauge or thermometer that is easily located and in good repair. Note: Sink pipe / wall connection is not securely attached, work order is in place and verified. Note: The below information is for reference only regarding proper procedure, **this is NOT a violation or write up** for this inspection. Note: Cooler date marking inconsistent. Maintain consistency with date marking food by having both the date food is prepped (Made on) and date the food must be removed by (Use by) in addition to the weekdays you have already. ----> This is a reference, NOT a write up: 3-501.17: Date Marking: Priority foundation for (A) and (B): ----> (A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5C or 41F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. (if you make something with multiple ingredients site, the day the first ingredient is added is day one). (pf) ---->(B) Refrigerated, ready-to-eat time / temperature control for food safety prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in (A). Subsection (B): (1) The day the original container is opened in the food establishment shall be counted as Day 1 (pf) and (2) The day or date marked by the food establishment may not exceed a manufacturers use-by-date if the manufacturer determined the use-by-date based on food safety (pf) Note: Reference, NOT a write up:Date marking system that meets criteria: Any of the below --> Marking the date or day of preparation, with a procedure to discard food on or before the last day by which the food must be consumed on the premises, sold, or discarded as specified under A. --> Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premise as specified under B. --> If needed, using calendar dates and days of the week, color coded marks, or other effective marking methods, provided that the marking system is easily accessible, can be disclosed upon request, and explained to regulatory authorities upon request. |