3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed soups cooling in freezer that did not have a date mark. Any TCS, refrigerated food must have a date mark indicating the date by which it must be consumed or discarded, which cannot exceed 7 days. Date marking serves to limit the growth of microorganisms that may cause foodborne 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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There were no test strips available to test the concentration of the sanitizer in the 3 compartment sink. To ensure proper sanitiation of food contact surfaces, a test kit or strips must be available to test the concentration.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-September-2017
| Comments |
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| Overall clean facility. Observed proper use of gloves. Observed proper holding temperatures. One employee is certified in level 2 food safety through ODH. Discussed with manager obtaining materials to be used for cleaning up vomit or diarrheal accidents. Must also have written procedure- can find a formatted copy on our website www.pchd.org under environmental--> food safety. |