3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. An opened package of hot dogs was not date marked in the walk in cooler.
To limit the growth of pathogens that could cause a 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.
PLACE THE LAST DATE OF USE ON THE OPENED PACKAGE OF HOT DOGS AND KEEP ONLY 7 DAYS. THE HOT DOGS WERE DISCARDED AT THE TIME OF INSPECTION. Correct By: 30-Sep-2015
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items. Food Boxes were on the floor in the walk in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
STORE FLOOR, EVEN IF IN BOXES, ON THE SHELVES IN THE WALK IN COOLER. Correct By: 01-Oct-2015
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. The screens in the windows were not attached properly.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
FIX THE SCREENS SO THERE IS NO GAP FOR INSECT ENTRY. Correct By: 08-Oct-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-September-2015
| Comments |
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| The lettuce salads are not refrigerated during the lunch period. Add this to the items that must be discarded after the lunch period if not sold. PERSON IN CHARGE (PIC) – The PIC was aware of student food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (HAMBURGER-155) , cooling (135-70 2 hr, 70-41 4 hrs), holding temperatures (41, 135), date marking (7 DAYS), thawing (UNDER REFRIGERATION), time as a public health control, symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), and storage order (RAW MEAT LOWER). EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. Corrections that have been made since that last inspection include: -the walk in cooler walls have been painted. |