3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed bag of shredded cheese that had not been date marked upon opening. Also, observed unclear system of date marking for other items such as parfaits and tuna salad. To prevent the growth of harmful microorganisms, Temperature Controlled for Safety foods must be marked with a date to indicate day of disposal which cannot exceed 7 days.
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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
PIC does not have vomit/diarrheal clean up kit and procedure available. To ensure effective cleaning and control of vomit/diarrheal events, a kit and procedure must be available to employees.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed a leak at the hand sink and the 3 compartment sink. The plumbing system shall be maintained in good repair.
A plumbing system shall be properly maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-January-2018
| Comments |
|---|
| Clean facility. Gloves in use. Observed proper hand washing. Employee has ODH certificate for level 2 food safety class on display. Thermometer and test strips available. |