VI / Time/Temperature Controlled Safety Food
Observed soup cooling in freezer that was not marked with a date mark. To limit the growth of bacteria and prevent foodborne illness, any temperature controlled or refrigerated food must be marked with a date to indicate the date by which it needs to be consumed or discarded. The date that you open or prepare the food is day one.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 13-September-2017
| Comments |
|---|
| Employee health policy in use. Observed proper use of gloves. Hot water was adequate for hand washing. Observed proper holding temperatures. Observed proper storage and separation of food and chemicals. Person in Charge demonstrated adequate knowledge of food safety. Discussed proper cooling, reheating, and hot holding temperatures. Before next inspection, facility needs to obtain materials for cleaning of vomit or diarrheal incidents and a written procedure. |