3717-1-02.2(B) / Hands and arms: cleaning procedure.
Critical Corrected During Inspection Observed no hand soap provided at the handwashing sink. Food employess must follow a proper handwasing procedure which includes handsoap in order to prevent cross contamination. Soap was in storate room and immediately set out.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed ready-to-eat TCS food without proper date-marking. Operator informed me they go through their supply in one day, but if there are leftovers they do not date them, just remember. It is very important that all TCS foods shall have a date mark on them, with the date it was prepared being day one and the date it must be consumed by, which cannot exceed 7 days. Date-marking with a 7 day system prevents foodborne illness, and needs to be implemented immediately at the facility.
To prevent 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.