3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed capricola log in reach in cooler that was cut on but not date marked.
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.
3717-1-03.4(E) / Cooling methods - temperature and time control.
PIC described improper method for cooling TCS foods. Please utilize one of the following methods below for proper cooling of meatballs.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Some single use pizza cardboard is not protected with overwrap in storage closet.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-February-2016
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| Discussed date marking of subs. Any ready-to-eat food kept in a cooler for more than 24 hours must be date marked. Rotation methods are used, however, a container with the date that the meat log was opened is the first day of 7 total. That day must be the date on the label. Please have Lewis join us for Level 1 PIC training on March 28 from 8-1 pm at the Pickaway County General Health District. Also, re-heating meatballs in bulk is a risk level 4 activity. |