No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 07-March-2023
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.4(I)(2)/Time as a public health control - four hour time limit Improper use of time as a public health control (4 hours). Observed the potato and cheese breads were not properly time marked at the time of inspection. Time control was maintained on a log (not required). Product container is required to be marked with the time it was removed from hot holding and the time in when the produced must be used by/discarded. |
| Comments |
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| No violations were documented at the follow-up inspection. This inspection was postponed due to scheduling issues with REHS. All violations from previous inspection were observed to be corrected. Discussed the corrective action taken with the PIC. Note: 1) The ROP fish will reviewed at the follow-up inspection. "(5) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: If the label states keep frozen, follow the rest of the section of code: (a) Prior to its thawing under refrigeration as specified in paragraph (C)(1) of this rule; or (b) Prior to, or immediately upon completion of its thawing, using procedures specified in paragraph (C)(2) of this rule." 2) Ensure all food contact surfaces are WRS (washed, rinsed and sanitized) every 4 hours to reduce the growth of microorganisms. Just using sanitizer is not meeting the requirements of the food code. 3) Ensure this a detailed TILT procedure for the cold Dairy Products and the Hot TCS bake items. There should be two separate procedures as one is Hot and the other is Cold. See Inspection Email. 4) Ensure verification of employee illness training (in FSO) is readily available for all employees present. Person In Charge and ODH certifications shall be available for review. All notes will be reviewed at the next standard inspection. |