3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Cut fruit in bar area did not have proper date mark. These were discarded.
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.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Corrected During Inspection Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Observed tableware stored as clean with bags of open chips stored on top.
Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed spillage of sticky substance all over the shelving unit in kitchen.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Correct By: 20-Feb-2016
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-February-2016