3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Cut lettuce and prepared food in cooling unit did not have date marks upon cutting or preparation so food can be used or discarded in 7 days to help prevent illness.
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.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
The floor and wall junctures below the 3 compartment sink still needs sealed or finished to protect wall and floor from water damage.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and 30 day
Inspection Date: 21-January-2015
| Comments |
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| Cold food held below 41F. Kitchen kept clean and organized. Thermometers, gloves, sanitizer, test strips in use. Hot water adequate. Operator still needs to complete food safety training. |