3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed eggs stored over tea holders. Store eggs on bottom shelf to prevent contamination of RTE foods.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed soups in cooler not date marked. All TCS foods held for more than 24 hours 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.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Ice machine accummulating mold debris. Clean ice machine food contact surface more frequently to prevent build up.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
Critical Repeat Hand soap not accessible at hand sink. Either move coffee carafes so dispenser can be accessed, have a new dispenser by the sink, or move current dispenser.
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.